This week, with the weather turning cold again, Roy wanted to make something warming and delicious for dinner. He looked to see what he had available, and noticed he had an open can of evaporated milk in the fridge, which he wanted to use up. There was only a tablespoon missing, so there was plenty to make something creamy and delicious. Roy decided he would try out a curry recipe in his old cookbook and the results were delicious. So this week, Roy Creates Deliciously Easy Curry.
You Will Need:
- 750 grams of chopped chicken
- 1 tablespoon of tomato paste
- 1 can of evaporated milk
- 1 teaspoon of chicken stock
- 1 onion
- 2 tablespoons of brown sugar
- 3 tomatoes
- 2 or 3 cloves of garlic
- A knob of ginger (about 2 centimetres by 2 centimetres
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of chilli (or to taste)
- ¼ of a cup of shredded coconut
- 1 tablespoon of olive oil
- Optional - 3 teaspoons of cornflour
Method:
- Chop up the onion and tomatoes
- Grate or finely chop the garlic and ginger
- Heat the oil in a pan over a medium heat and add the onion, garlic, ginger, coriander, turmeric and chilli. Fry until fragrant.
- Add the chicken and tomato paste and fry off until the chicken is browned
- Add the evaporated milk, tomatoes chicken stock and shredded coconut and cook until the chicken is cooked through and the sauce is thickened
- If the sauce is not thickening enough, mix the cornflour with a little cold water until you have a thin paste, then stir it into the curry. Allow the cornflour to cook off, and the sauce to thicken
- Serve with rice and steamed vegetables
- Enjoy