Garlic Coconut Chicken Curry with Homemade Roti
Servings: 4 people
Ingredients
Curry
- 1 tbs olive oil
- 15g (1 tbs) butter
- 600g (21 oz) chicken breast (sliced)
- 1 tsp fresh ginger (very finely chopped or grated)
- 4 cloves garlic (finely chopped)
- 1 tbs sweet chilli sauce
- 2 tbs soy sauce
- 1 tub red Thai paste
- ¼ tsp turmeric
- 500g (17½ oz) frozen mixed veg (wok mix)
- 400ml (14 oz) coconut milk
Roti (optional)
- 175g flour (see note 1)
- 1 tsp salt
- ½ tsp sugar
- 1 tbs vegetable oil
- ½ tbs baking powder
- 60ml (4 tbs) milk
- 60ml (4 tbs) water
Instructions
Curry:
- Heat the oil and butter together in a large pan and fry the chicken for a couple of minutes (until no longer pink but not quite cooked through).
- Add the ginger and garlic and fry for a further two minutes or so.
- Stir in the sweet chilli sauce, soy sauce, Thai paste and turmeric and cook for one more minute.
- Throw in the mixed vegetables and then the coconut milk and cook until the chicken is done (around 15 minutes). Serve with noodles or rice. Enjoy!
Roti:
- This recipe is not mine, but comes from Cook with Kushi. Please refer to their recipe for instructions.
Notes
This recipe was first published on The Culinary Jumble (my previous blog) in January 2019. The recipe and images have not been changed.
- You can use spelt or regular flour for the roti (just use the same amount).
