Recipe

Mother-in-law's Curry

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Mother-in-laws Curry

A fragrant & spicy coconut infused curry with chicken, cauliflower & Swiss chard.


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Ingredients to serve 2

  • 2 x chicken breasts – dice (2cm) & season
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x tomatoes – grate coarsely (reserving the liquid)
  • 1 tbsp x Mother-in-law Curry Powder
  • ½ x cauliflower – cut into florets
  • ½ tin x coconut milk
  • ½ tbsp x garam masala
  • 50g x Swiss chard – remove stalks & slice (1cm)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x chicken breasts – dice (2cm) & season
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 x tomatoes – grate coarsely (reserving the liquid)
  • 2 tbsp x Mother-in-law Curry Powder
  • 1 x cauliflower – cut into florets
  • 1 tin x coconut milk
  • 1 tbsp x garam masala
  • 100g x Swiss chard – remove stalks & slice (1cm)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chicken: Place a pan on medium-high heat with knob of butter. Add the chicken and brown for 2-3 minutes until golden. Remove and set aside.

Step 3

Fragrant curry: Using the same pan on medium-high heat, add a drizzle of olive oil and the onion with a pinch of salt and sauté for 5 minutes. Add the garlic, grated tomatoes (with the liquid) and Mother-in-law Curry Powder (spicy, so use to preference) and sauté for 3 minutes to cook the tomato a little.. Add the cauliflower and chicken, pour in the coconut milk and let it simmer for another 4-5 minutes until the cauliflower and chicken are cooked. Mix in the garam masala, add the Swiss chard and cook for 1 minute until wilted.

Step 4

Serve the chicken curry while warm.

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