Sweet coconut curry

Name: Sweet coconut curry
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: Oil for frying; 2 medium carrots; 2 red peppers; 1 large red onion; 500-600 g chicken breast; 400 g chopped tomatoes; 250 ml coconut milk; 2 tbsp mango chutney; 2 tbsp Tomato puree; 6-8 tbsp sultanas; 12-16 oz rice; Parsley to garnish; 3 tsp cumin, turmeric, garlic granules, hot paprika; 2 tsp hot chili powder, garam masala, ground coriander; 8 tbsp water

Harry Thomas @HT_wls

I wanted to experiment with presentation and a few changes to ingredients from the curries I normally make. I ended up with a lovely warm and sweet Indian style curry.

Harry Thomas @HT_wls

I wanted to experiment with presentation and a few changes to ingredients from the curries I normally make. I ended up with a lovely warm and sweet Indian style curry.

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Ingredients

45 mins

4 servings

Oil for frying
2medium carrots
2red peppers
1large red onion
500-600 gchicken breast
400 gchopped tomatoes
250 mlcoconut milk
2 tbspmango chutney
2 tbspTomato puree
6-8 tbspsultanas
12-16 ozrice
Parsley to garnish
Curry paste
3 tspcumin, turmeric, garlic granules, hot paprika
2 tsphot chili powder, garam masala, ground coriander
8 tbspwater

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Steps

45 mins

1

Mix spices and add water, stirring to form a paste.
2

Saute onion until soft, then add peppers and carrot. Cook for 2-4 minutes.
3

Add the spice paste to the pan, stir well and cook for another 2 minutes.
4

Add the chicken, stir well, covering in the paste. Cook for 6-8 minutes.
5

Add the rest of the ingredients and cook for another 25 minutes.
6

Meanwhile, cook rice in a pan of boiling water to coincide with the end of step 6.
7

Serve in a bowl and garnish with parsley.