to serve 2
- 2 chicken breasts, diced
- 3tsp ground coriander
- 3tsp ground cumin
- 3tsp ground ginger
- 3tsp rosemary
- Salt and pepper
- 200mls rice cream
- 2tbsp coconut oil
- Dice the chicken breasts and put in a mixing bowl
- Add the 2tsp of cumin, coriander, ginger and rosemary as well as seasoning with salt and pepper
- Rub the spices into the chicken pieces, making sure they are well-covered. For the best flavour, leave this to marinate for at least an hour, but longer if possible
- Add the 2tbsp coconut oil to a saucepan and melt before adding the chicken pieces
- Cook thoroughly to ensure that the chicken is cooked through and no longer pink in the middle
- Add the rice cream and turn down to a low heat.
- Simmer for a further 10 minutes as this allows the flavours to develop
- Cook rice, add the chicken curry and serve!
*due to M’s current food restrictions, there are no other added ingredients. However, you can add a variety of vegetables to the recipe as you want
