RECETAS Y COCINA

Ingredients

• 2 tbsp vegetable oil
• 2 large onions, grated
• 3 cloves garlic, chopped
• 2 tsp turmeric
• 2 tsp curry powder
• 1 tsp cumin seeds
• 1 lb (450 g) chicken breast, cut into strips
• 2 tsp hot pepper sauce
• 1 ½ tbsp lime juice
• ½ cup coconut milk
• 6 medium tomatoes, chopped
• 2 tbsp tomato ketchup
• ½ tsp salt
• ½ cup chicken stock
• Cooked rice
• 1 can red kidney beans

Preparation

Heat oil in frying pan/ skillet.

Gently sauté onions and garlic until softened (do not burn).

Stir in turmeric, curry powder and cumin seeds.

Fry for 3 minutes then add chicken, cover and cook for 7 minutes.

Stir in hot pepper sauce, lime juice, coconut milk, tomatoes, tomato ketchup, salt and stock.

Bring to a boil stirring occasionally for 10 minutes or until thickened.

Combine cooked rice and red kidney beans, arrange as a ring.

Spoon curried chicken in the centre and serve.

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