Ingredients
- 600g. Chicken breast, cut in small pieces
- 400g canned diced tomatoes
- 165g Valcom Premium coconut milk
- 2 tsp garam masala
- 1 tsp tumeric
- 1 tsp paprika
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp dairy-free butter
Method
- Heat oil in non-stick pan, add chicken, spices, garlic and ginger. Fry until chicken starts to brown. Cook for about 6 minutes.
- Add tomatoes and frozen peas. Simmer for 5 minutes. Season with salt and pepper.
- Add coconut milk and stir until heated through. Remove from heat and stir in dairy-free butter.
- Serve with basmati rice. Enjoy!
Product used in recipe
- Valcom - Coconut Milk
