This is just heaven!!!!!!! The perfect Friday night fakeaway. If you’ve never tried this Asian curry you don’t know what you’re missing!!!!
1 syn per portion
You will need:
Salt & freshly ground pepper
400g skinless and boneless chicken cut into bite size pieces
2 large onions, roughly chopped
5 garlic cloves, roughly chopped
1cm fresh root ginger, peeled and finely grated
100ml light coconut milk (we used less)
500ml chicken stock
400g mixed vegetables (such as carrots, courgettes, green beans, baby corn etc, cut into pieces)
2 tbsp curry powder (whichever strength you like!)
200g dried noodles ( I had cauliflower rice as doing eesp)
A small handful of chopped corriander
1/4 red onion, finely chopped
1 chilli, deseeded and thinly sliced
Lime wedges, to serve
Season the chicken and set aside. Put the onions, garlic and ginger in a food processor and blend until smooth, my bf didn’t bother doing this, adding a little water if needed.
Place in a large frying pan, sprayed with fry light, over a high heat and cook the onion mixture for 5 minutes. Add the chicken, reduce the heat to medium. Add the coconut milk, stock, vegetables, and curry powder and bring to the boil. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, cook the noodles according to how the packet says, drain and divide into 4 bowls/portions.
Ladle over the curry and scatter the corriander, red onion and chilli.
Serve with lime wedges for squeezing over.
Cauli rice is just grated cauliflower microwaved for 4 minutes.
My dessert was gorgeous too!! I had quark, mixed with choc shot, cupcake worlds cherry bakewell flavouring they sent me, sweetener, berries and crumbled up hi fi bar as part of my HEB. 1 syn and so worth it!!!
Happy Fopping all xxxx