1 kg chicken thighs diced
2 red capsicums chopped
3 large brown onions chopped chunky
1 can coconut cream
8 roma tomatoes or 1 x 800gm can tomatoes
1/2 cup mango chutney of your choice
1 tablespoon lemon myrtle curry powder or to taste
2 teaspoon cumin
1 tablespoon butter
*1/2 cup Crunch Indian tomato relish if you would like a bit more bite.
Sauté the onion in butter until a rich brown. Add the spices and chicken, stirring till the chicken is lightly coloured. Add the capsicum and tomatoes, then the coconut cream.
Simmer on a low heat until it thickens slightly (approx 30 – 45 minutes), then add the mango chutney. (*and optional the relish)
Serve with fragrant rice and papadoms.
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: