- 600-800 g Diced Boneless Chicken (thigh or breast)2-3 tbsp. Cold-pressed Coconut Oil1 Medium OnionMinced Garlic½ jar Monika’s Curry Paste - Butter Chicken/Tandoori/Hot1-2 teaspoons Hot Paprika 1-2 teaspoons Ground Cloves2 teaspoons Ground Cardamom or crushed Cardamom pods1 can chickpeas1 can diced-tomatoes2 cans coconut cream2 cans Valcom Bamboo Slices1 Medium-large diced Capsicum500 g Cut Green Beans500 g Broccoli(Cook’s choice fresh or frozen vegetables)Salt & Pepper to taste / Cook’s Choice Chili to taste (Optional)
- Mix the curry paste, onion, garlic and diced chicken together in a large cooking pot.Add the Coconut Oil and dry spices; Cardamom, Ground Cloves and Hot Paprika.Rest for 20 minutes. Begin to cook over a high heat for 5-10 minutes.Turn heat to medium, add all canned ingredients; chickpeas, tomatoes, coconut cream, bamboo slices, stir to combine.Add washed and chopped vegetables; Capsicum, Green Beans, Broccoli.Cook on a medium heat until vegetables are tender.Add salt & Pepper / Chili to taste.Serving SuggestionsOver rice with a dollop of plain yoghurt, fresh Poppadums and plenty of mates. Freeze in meal-sized portions; add more vegetables on the reheat if desired.
Brands and product used
- Valcom - Bamboo Shoot Slices