Creamy Chicken Curry with Basil
ready in 37 min.
- 2 onions (roughly diced)
- 2 cloves garlic cloves (finely chopped)
- ¾ inch fresh ginger (finely chopped)
- 2 red chili peppers (chopped)
- 2 Tbsps vegetable oil
- 4 cups Chicken breasts (diced)
- ½ tsp Cumin
- ½ tsp Coriander
- 2 tsps Turmeric powder
- 1 cup chicken stock
- 1.333 cups Coconut milk
- 1 ½ cups Snap pea
- light soy sauce
- Basil (to garnish)
Fry the onions, garlic, ginger and chillies in hot oil for 2-3 minutes. Add the chicken and fry for a further 2-3 minutes.
Crush the cumin and coriander seeds in a mortar and, together with the turmeric, stir through the chicken. Deglaze with the stock and add the coconut milk and sugar snap peas. Simmer gently for around 5 minutes, adding a little more stock if necessary. Finally, season to taste with soy sauce.
Garnish with basil and serve with rice, if desired.