Stock and Coconut Chicken Curry


1 Chicken Breast
160ml Coconut Milk
1/3 Chicken Stock Cube, Dissolved in 20ml Water
1/2 Tsp Coriander
1/4 Tsp Cumin
1/8 Tsp Ground Ginger
1/8 Tsp Turmeric
1/16 Tsp White Pepper
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1/2 Tbsp Fresh Ginger/Galangal, Chopped
1/2 Tsp Fish Sauce
1 Tbsp Olive Oil
2 Tbsp Ground Almonds
1 Bay Leaf
1 Kaffir Lime Leaf

Optional: Add 50g Finely Cubed Sweet Potato alongside Chicken.


1. Mix together Spices and set aside.

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

3. Add Spice Blend and stir together, then add Chicken (And Sweet Potato if using), stir and cook for 5 minutes.

4. Add Coconut Milk, Chicken Stock, Ground Almonds, Bay Leaf, Kaffir Lime Leaf and stir, bring to boil and then reduce to a simmer and cook covered for 15 minutes. Then uncover for final 5 minutes. Remove Bay Leaf and Lime Leaf before serving.


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