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Instructions |
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Step 1- In a large frying pan over high heat, sauté the onion
and bell pepper in the oil until soft and gold-coloured. Add the
chicken, garlic and spices. Saute for about 3 minutes. Season
with salt and pepper.
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Step 2- Add the coconut milk and honey. Bring to a boil,
reduce the heat and simmer gently until the chicken is cooked
through, about 10-15 minutes. Adjust the seasoning. I like to
make this the day before and leave to chill in the fridge to take
in the flavours. If you find the sauce a bit to runny, make up
some cornflower/water mix to thicken sauce. Add a bit of
lemon juice to taste at the end.
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Add a little chopped Coriander and sliced chilli's for that
professional look.
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Serve with basmati Rice and Nan Bread.
If you like the look of my lemon coriander rice and homemade
nan, take a look at my other recipe's.
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Serving
Suggestions |
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Basmati rice and nan bread
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Originally Submitted
3/4/2016
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