Chicken Curry and Rice:
Serves One:
Ingredients:
1 cup Basmati Rice
1 tbsp olive oil
2 cloves garlic finely diced
2 tsp tumeric
- 400g Coconut milk
1 Brown onion finely diced
1 tsp curry powder
- salt and pepper to taste
2 Handfulls sultana's
1 Sweet potato
- Natural yoghurt
- 400g Chicken thigh fillets
1 cup chicken stock
Preparation:
Cook rice.
Heat oil in pan and add the garlic and onion to soften. Add spices to release the fragrance.
Cook the chicken to brown, then transfer into a slow cooker. Add the coconut milk, chicken stock, sweet potato and season with salt and pepper. Cook for 4 - 5 hours. Check to see if extra liquid is required throughout the cooking process. Add sultanas when ready to serve.
Notes:
Serve on rice and top with natural yoghurt or sour cream. Top with coriander or parsley for freshness and enjoy.
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