- 500 gms Chicken Breast 1/2 Butternut Pumpkin cubed2cups Cauliflower cut into small pieces. Onion chopped roughly 200 ml light coconut milk 1 Tin of Chickpeas 4 Cloves GarlicGinger grated ( 20c piece size)2tsp Tumeric2tsp Garam Masala1tsp Paprika 2 Chicken stock cubes dissolved in 250ml hot water 4tbs olive oil Basmati Rice to serve.
- In a cold pan put olive oil, spices, garlic and ginger, slowly increasing heat to medium and heat without burning. Add chicken and partially cook. Add onion, pumpkin, cauliflower, chickpeas and coat with spices. Add coconut milk and stock and simmer until chicken cooked through and vegetables are soft. Serve with Basmati RiceIf required you can thicken with cornflour. Serves 4
Brands and product used
- TCC - Light Coconut Cream