Turmeric Coconut Chicken Curry
A fresh quick curry using turmeric, to give a little twist from the normal curry.
Ingredients
Method
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Oil 20 ml
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Onion, diced 100 g
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Cardamom, ground 5 g
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Turmeric powder 5 g
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Chicken thigh fillets, diced 1 kg
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Water 500 ml
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Coriander, to garnish
Preparation
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Method
- Heat the oil in a large saucepan and lightly cook the onion, spices and chicken until chicken is sealed.
- Add water, CONTINENTAL Professional Gluten Free Cream of Chicken Soup Mix and KNORR Coconut Milk Powder, stirring continuously. Simmer for 15 minutes or until the chicken is cooked through.
- Serve curry garnished with coriander, accompanied with asparagus and steamed rice.
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Serving Suggestion
- Steamed asparagus and steamed rice.
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Tip
- Steam rice with KNORR Coconut Milk Powder for coconut rice.
