Ingredients
Oil 40g
Large onion (Chopped)
Garlic clove ½
Plain flour 95g
Curry powder 60g
Cumin 20g
Turmeric 10g
Chinese 5 spice 5g
Hot Chilli powder 5g
1 Tin of coconut milk 400ml
Creamed coconut block 100g
Hot water 800ml
Chicken stock 20g
Greek full fat yogurt 500ml
Chicken breasts (diced) 2 / 4 depending on the size
Sweet chilli sauce 70ml
Salt & Black pepper for seasoning
Prep
Fill a jug 600ml of water and place 100g creamed coconut block and 10g of chicken stock to dissolve. Help to dissolve by string with a spoon and set aside for later.
Method
Sweat off onions and garlic on a low heat with the lid on, this will allow the steam to help sweat off the onions better.
Put diced chicken in the pan with the onions, stir together and put the lid on add a pinch of salt and black pepper. Keep string every few minutes until the chicken is cooked.
Add Curry powder, Cumin powder, Turmeric, Chinese 5 spice and Chilli powder into the pan and stir until it’s like a paste.
Add sweet chilli sauce, stir.
Add 95g of plain flour and stir until it’s a hard paste then slowly add and string the 800ml of water in, cooking out the flour just like you would when making a roux.
Taste and season with salt if needed.
