This curry was divine. Creamy coconut milk based sauce that’s so mild and gentle on spice it’s great for all the family.
Warm peshwari naan bread on the side is a match made in heaven. If you love coconut, then this is definitely a curry you will love.
4 chicken breasts
1 can coconut milk – full fat
150ml double cream
2 cloves garlic – minced
1/4 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon garam masala
1/4 teaspoon salt
1 teaspoon ground coriander
1 tablespoon ground nut oil
1 onion – diced
1 teaspoon light brown sugar
3 tablespoons evaporated milk
1 tablespoon cornflour
Sprinkle of almonds to serve
Add oil to a large pan and over a medium heat pan fry the onions until soft and translucent.
Add garlic and ginger, stirring to combine and then add your lovely spices, stirring all the while.
Now add the chicken and coat in all the spices and pour over the coconut milk. Allow to simmer gently for approx 10 minutes until the chicken is fully cooked through.
Scoop out around an egg cup full of the sauce and mix in your cornflour. Transfer back to the pan and mix thoroughly. This will gently thicken the sauce.
Finally add in your evaporated milk and brown sugar, stirring to combine. This gives the curry it’s gentle sweetness.
Sprinkle over a few toasted almond flakes to serve.
Tip: Serve with fluffy white rice, naan of choice and mango chutney for added delight.