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Chip Shop Curry Fakeaway

Name: Chip Shop Curry Fakeaway
Prep time: 15 min
Yield: 4
Ingredients: 1 tsp Olive oil or coconut oil; 1-2 Onion, chopped into thick slices; 1 tsp Tumeric; 2 Garlic cloves, minced; 2 tbsp Curry powder; 400ml tin Reduced fat coconut milk; 1 tbsp Soy sauce; 1/2 tsp Salt; 240g uncooked weight Basmati rice; 4 Skinless chicken breasts, chopped

Preparation Time	15mins
Cooking Time	1mins
Level	Easy
Serves	4
Bites	1

Ingredients

1 tsp Olive oil or coconut oil

1-2 Onion, chopped into thick slices

1 tsp Tumeric

2 Garlic cloves, minced

2 tbsp Curry powder

400ml tin Reduced fat coconut milk

1 tbsp Soy sauce

1/2 tsp Salt

240g uncooked weight Basmati rice

4 Skinless chicken breasts, chopped

Method

Combine the rice with water in a small saucepan over high heat, and bring it to a boil.

Once boiling, cover the pot and reduce the heat to low, allowing the rice to cook for 15 minutes.

While the rice boils, add the olive oil or melt the coconut oil in a saucepan over medium heat and add the chicken. Cook for until sealed and golden.

Reduce heat, then add the onions and garlic and cook until tender.

Add in the coconut milk, curry powder, turmeric and soy sauce and salt and stir well. Allow to simmer for a few minutes. Taste for flavour – add more curry powder if you prefer a stronger flavour.

Add rice and curry to 4 plates.

Serve hot and enjoy.