Malaysian Curry with Kilombero Rice
Coconut Milk gives a creamy texture, Swazi Fire gives HEAT!!!!!
Ingredients:
- 3 shallots (can replace by 1 onion)
- 4 garlic cloves
- 2 teaspoons turmeric
- 1 teaspoon Eswatini Swazi Fire Hot Chilli Sauce
- 1 teaspoon lemongrass paste
- 1 teaspoon chopped Ginger
- 1 chopped onion
- 400g chicken breast
- 200ml chicken stock
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 300g Kilombero Rice
Directions:
- Blend the shallots, garlic, turmeric, lemongrass and ginger into a paste. Add the Swazi Fire to the strength that you desire. Note - a full teaspoon will be quite hot!
- Pre-heat a large frying pan or wok and add some oil. Cut the chicken into cubes of approximately 1 inch and add to the wok. Fry the chicken to seal in the flavour until it has a golden brown colour. Add the onion and fry until soft.
- Add in your paste and fry for a further 2 minutes.
- Open your tin of Fairtrade coconut milk and add to the paste. (Note - coconut milk can separate in colder temperatures so you may have to scoop the solid part out of the tin into the pan. This will not affect the flavour and will soon melt into the mix).
- Add the chicken stock, bring to the boil and simmer for 20 minutes.
- Serve with Kilombero rice for a really tasty Malaysian curry.