Indian Chicken Coconut Curry with Roti

Ingredients

• 4 Mission Wholemeal Roti, heated in microwave for 1min 30 sec on high

• 2 tbs vegetables oil

• 1 large onion, sliced

• 3 cloves garlic, finely chopped

• 1 tbsp grated ginger

• 2 green chillies, cut into large pieces

• 5 dried curry leaves

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  Spices:

• ½ tsp turmeric powder

• 2 tsp ground cumin

• 2 tsp ground coriander

• ½ tsp red chilli powder

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  1 large tomato, diced

• 500g chicken thigh fillets, trimmed & cut into 4cm pieces

• 250ml water

• 2 x140ml cans coconut cream or milk

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  To serve:

• Fresh coriander leaves

• Red chilli, sliced

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Mission Wholemeal Roti

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Instructions

• Step 1

  In a non-stick pan, heat oil over medium heat. Add onion and sauté until lightly golden. Add garlic, ginger, green chillies and curry leaves and cook for a minute. Add spices and cook for 10 seconds, then add tomato.

• Step 2

  Add chicken and allow to cook for 5 minutes, stirring occasionally. Add water, cover pan and cook for 15 minutes. Reduce heat and add most of the coconut cream, reserving 2 tablespoons for garnish. Simmer for a further 5 minutes.

• Step 3

  To serve; drizzle reserved coconut cream over curry and garnish with chilli and coriander leaves. Serve hot with warm Mission Wholemeal Roti.