Please note this recipe is classified as AMBER.
Ingredients
- 1kg chicken breast, cut into chunks
- 2 cups of diced vegetables (i.e. carrot, cauliflower, sweet potato, or spinach OR frozen mixed vegetables)
- 1 tbsp oil
- 1 brown onion, diced
- 1 tsp garlic, crushed
- 1 tsp grated root ginger
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp turmeric
- 1 tsp reduced salt chicken stock powder
- 1 x 400ml jar of passata
- 270ml tin of reduced-fat coconut milk
- Basmati rice to serve
Method
- Heat oil in a large saucepan and cook chicken for 5 minutes.
- Add onions and 2 cups of vegetables and cook until softened.
- Reduce the heat, then stir in garlic, ginger, garam masala, cumin, paprika, turmeric and
stock. Cook for 1 minute or until aromatic. - Add tomatoes, cover and simmer for 10 minutes. Stir in coconut milk and simmer until
heated through. - Spoon chicken and sauce over Basmati rice to serve.
