Mild Coconut Casseroled Curry

September 07, 2016

149

For us, this is the perfect curry. Not only is it pungent and irresistibly flavoursome but it\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s ridiculously simple to make and sure to impress any guests.

1 tablespoon of butter,
1 onion, sliced
1 pepper, of the colour of your choosing, de seeded and chopped
4 medium sized mushrooms, sliced
1 tablespoon of vegetable oil,
500g chicken breast, diced into chunks
2 garlic cloves, crushed or grated
2 generous teaspoons mild curry powder
1 heaped tablespoon of mild curry paste
1 heaped teaspoon garam masala
2 generous teaspoons of tandoori spice marinade
200g tomato purée
400ml can coconut milk
400g can tomatoes
2 generous tablespoons of dessicated coconut

Pre heat oven to 180c conventional oven/ 160c fan oven/ gas mark 4 Melt the butter in a moderately heated frying pan and add the vegetables. Stir constantly for about 5 minutes or until softened but not...
See the full directions on my site

Nutritions

Calories
208

Sodium
37mg
1% DV

Fat
16g
25% DV

Protein
6g
13% DV

Carbs
9g
3% DV

Fiber
2g
10% DV