Banting Style Curry in a Hurry
This is not an authentic curry recipe, but rather a "cheat's" version if you need your fix, but don't have time.
3T olive oil
500g cubed chicken breast
3T crushed garlic
1 red onion chopped
2T fresh ginger
2T hot or mild curry paste
410g tin tomato
100ml boiling water
1 cup chopped vegetables
3T fresh coriander chopped
1 cup of fresh cream or coconut milk
Heat the oil and saute the chicken, onion, ginger and garlic. Add the curry paste and cook for about 10 minutes, stirring until the chicken is browned. Add the tomato and boiling water and simmer for 10 minutes, stirring occasionally. Add the mixed vegetables and cook for 5 minutes. Remove from the heat and add the coriander to serve.
If you would like to use beef or lamb, simmer the recipe for 30-45 minutes on low heat after adding the tomatoes.
Variation: for those who can serve with rice or roti, yoghurt and mint, and make a salad of grated carrots, tomatoes and fresh chopped chilli, dressed with some lemon juice.
3T olive oil
500g cubed chicken breast
3T crushed garlic
1 red onion chopped
2T fresh ginger
2T hot or mild curry paste
410g tin tomato
100ml boiling water
1 cup chopped vegetables
3T fresh coriander chopped
1 cup of fresh cream or coconut milk
Heat the oil and saute the chicken, onion, ginger and garlic. Add the curry paste and cook for about 10 minutes, stirring until the chicken is browned. Add the tomato and boiling water and simmer for 10 minutes, stirring occasionally. Add the mixed vegetables and cook for 5 minutes. Remove from the heat and add the coriander to serve.
If you would like to use beef or lamb, simmer the recipe for 30-45 minutes on low heat after adding the tomatoes.
Variation: for those who can serve with rice or roti, yoghurt and mint, and make a salad of grated carrots, tomatoes and fresh chopped chilli, dressed with some lemon juice.
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