African Style Chicken Curry with Kilombero Rice
Medium Curry Sauce and Coconut Milk make a great curry combination
Ingredients:
8 de-boned chicken thighs
1 onion
1 tablespoon plain flour
Olive oil to fry
1 jar of Eswatini Medium Curry Sauce (use half a jar if you like a milder version)
400ml (one tin) Ma's Organic Coconut Milk or
Ma's Organic Reduced Fat Coconut Milk
Method:
1. Fry the onion gently for 5 minutes
2. Coat the chicken with a tablespoon of flour, add to the pan and brown gently
3. Add the curry sauce and the coconut milk then cover and cook gently for one hour, taking the lid off for the last 10 minutes
4. Meanwhile cook the Kilombero rice using instructions on the packet
5. Serve with the garnish of your choice – we like broccoli and tomato halves