“I can't remember where I found this recipe but it is so YUM! It has a hint of coconut flavour and a tiny bit of a kick to it! Best of all, it's lower in fat than your usual curry dish! Try with rice and veggies!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat frying pan with oil and brown chicken, add garlic and cook for 2 or so minutes.
  2. Add spices and stock powder to pan and cook for 1 minute. Add capsicum and onion and cook until onion is starting to soften slightly (2 minutes).
  3. In a seperate bowl mix together the cornflour, evaporated milk and coconut essence. When combined add to pan and stir continuously until boiled and thickened slightly.
  4. ENJOY!

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