Chicken curry

CHICKEN CURRY

Portions : 4 - Preparation : 10 minutes - Cooking : 20 minutes

Ingredients

• 4 chicken breasts, cubed
• 45 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 45 ml (3 tbsp.) Madras curry powder
• 30 ml (2 tbsp.) fresh ginger, chopped
• 1 onion, chopped
• 500 ml (2 cups) coconut milk
• 5 ml (1 tsp.) sriracha or other hot sauce
• 1 bay leaf
• 15 ml (1 tbsp.) turmeric powder
• 1 red bell pepper, in strips
• 15 ml (1 tbsp.) honey
• 500 ml (2 cups) chicken broth
• 3 garlic cloves, chopped
• 125 ml (1/2 cup) coriander, chopped
• salt and freshly ground pepper to taste

Preparation

1. In a hot skillet, sear the chicken cubes in Mycryo butter or the fat of your choice.
2. Add the curry powder, ginger and onion and cook for a further 1 minute.
3. Add coconut milk, hot sauce, bay leaf, turmeric, red bell pepper, honey, stock and garlic.
4. Simmer over medium heat for 15 minutes. Check seasoning.
5. When ready to serve, sprinkle with coriander.