Low Fat Indian Coconut Curry

Combine Queen Natural Coconut Essence with creamy evaporated milk and you’ll never know that this creamy chicken curry is lower in fat!

Prep:
10mins
Cook:
15mins
Serves:
4

Ingredients

  1. 1kg skinless chicken breast fillets
  2. 1 large brown onion, sliced
  3. 2 tsp finely grated fresh ginger
  4. 3 cloves garlic, crushed
  5. 2 dried red chillies, crushed
  6. 2 tsp curry powder
  7. 3/4 cup chicken stock
  8. 1 tsp brown sugar
  9. 2 tsp Queen Natural Coconut Essence
  10. 1 tsp plain flour
  11. 1/4 cup light evaporated milk
  12. 1/4 cup chopped parsley
  13. 2 tbs finely chopped chives

Method

  1. Step 1

    Dice chicken into 5cm pieces. Heat oil in medium saucepan. Add onion, ginger and garlic; cook, stirring until onion is softened. Stir in chilli, curry and chicken pieces until well coated with spice mixture.

  2. Step 2

    Add chicken stock and sugar, simmer, covered for 20 minutes or until chicken pieces are tender.

  3. Step 3

    Combine Coconut Essence, flour and evaporated milk, mix well then stir mixture into curry. Simmer for 5 minutes until thickened but ensure mixture doesn't boil as milk will curdle. To serve, sprinkle with parsley and chives and serve with steamed rice if desired.