Carob Curry

It tastes vastly better than it look, really.

What was it that Shakespeare wrote about being bold, bloody and resolute? I always try everything with an ingredient and if I can’t get a recipe I’ll make my own. Thus was born the carob curry, which in spite of it’s harsh colour is relatively mild tasting.

Ingredients

1 Chicken Breast, Chopped
160ml Coconut Milk
1/3 Chicken Stock Cube, Dissolved in 25ml Water
1 and 1/2 Tbsp Smooth Natural Peanut Butter
1 and 1/2 Tsp Carob Powder
1/2 Tsp Ground Ginger
1/2 Tsp Sugar
1/4 Tsp Cumin
1/4 Tsp Ground Cardamom
1/8 Tsp Ground Coriander
1/8 Tsp Black Pepper
1/8 Tsp Ground Cloves
1/8 Tsp Ground Cinnamon
1/8 Tsp Sea Salt
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
2 Tbsp Olive Oil

Method

1. Heat Olive Oil in a pan and add Onion and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Spices and stir together, then add Chicken, stir and cook for 5 minutes.

3. Turn heat to high and add Stock and Coconut Milk and mix together. Then add Carob and stir until combined and finally stir in Peanut Butter and stir until combined. Turn to medium and cover and cook for 20 minutes.

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