Somali Yoghurt-Coconut Chicken

Get ready to cook

Method:
1. Heat a lidded pot to medium heat. Add a drizzle of oil then Malay Curry Paste; stir fry for 1-2 mins until fragrant.
2. Add tinned chopped tomatoes and yoghurt; mix well. Add potato and carrots; cover with lid and simmer for 10 mins.
3. Uncover; add red pepper, chicken and coconut milk mix well. Cover and cook for 20 mins until cooked.
4. Uncover and stir well; simmer for a further 10-15  mins until sauce thickens. Stir in chopped coriander. Serve with rice  and a banana!

Ingredients:
400g Malay Curry Paste
300g chopped tinned tomatoes
200g thick yoghurt
300g coconut milk
1.2kg diced chicken thigh
200g diced red pepper
200g sliced carrots
200g diced white potato
30g chopped coriander

Optional: 10 bananas, to serve

About this dish

10 Portions

2 Medium

Serves:

Malay Curry Paste

Chilli Rating:

Product:

Serving: Serve with 01 Banana

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