Add the tomatoes and the spice paste, return the cinnamon stick, star anise and chillies to the pan and cook for five minutes, stirring until you end up with a smooth paste and the oil starts to separate out
I was spoilt for choice this month with my partner for the Secret Recipe Club, so many lovely recipes and a fabulous blog to discover too……I had the pleasure to be given Bean who writes at Without Adornment
It is perfectcomfort food when you want something creamy but not a heavy dish. So for today, I had some diced chicken leftover from yesterday and decided to make this creamy pasta with curry sauce
This is the first recipe that is suitable for both a wok and an air fry (I used my Tefal Actifryer). Return to the pan, add the fromage frais, coriander and mint and gently heat through before serving (do not boil or the fromage frais will curdle)
I am not saying anything further, here is the recipefor you all. This chickencurry with coconut milk is a basic recipe, nothing special or majorly different in this curry
We served the chickencurry with boiled rice – although you could try out my lemon turmeric rice (remember to count the Syns if you’re on Slimming World for the drizzle of olive oil in that recipe) as a tasty alternative to plain rice
This Coconut Thai Curry was the first recipe I did for the book and it’s still one of my favourites. Still waiting for your copy of Ella’s debut cookbook (you must be hounding Royal Mail like a crazy person
Until then, here’s my recipefor gluten free Chinese chickencurry. If you’ve quit gluten for good, one thing you’ll immediately miss is Chinese takeaway
8 Chicken Thighs (all visible fat removed). 1200ml/7fl oz of light coconut milk - 6 syns. 1200ml/7fl oz of chicken stock. 1Fresh Chopped CorianderPierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch). 1Add chicken thighs, chilis, coconut milk and chicken stock. 1Shred chicken slightly into sauce
Comments
Log in or Register to write a comment.