In a small bowl mix the curry paste with 1 tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. 2. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring ...
Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes. Add the coconut milk and pour in a cup of water (approximately ...
Looking for more chicken curry recipes? Preheat oven to 180°C ... Add chicken; stir to mix well. 3. Add coconut cream, stock, barley and dijon mustard; season. Reduce heat to low; place ...
Put the quartered chicken thighs into a bowl ... Divide the curry between 2 plates and serve with basmati rice. Any leftover coconut milk or coconut cream freezes well for use in other recipes.
Recipe from award-winning Easy Indian SuperMeals for Babies, Toddlers and the Family by Zainab Jagot Ahmed, available to buy now from Amazon UK (RRP £14.99). Also, shortlisted for the Prima Baby ...