Ingredients
– 700 g chicken breast, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 tablespoons curry powder
– 1 can (400 ml) coconut milk
– 250 ml chicken stock
– 1 can (400 g) diced tomatoes
– Salt to taste
– Fresh coriander for garnish
Method
1. Heat the vegetable oil in a large skillet over medium heat. Sauté the chopped onion until it becomes soft.
2. Add minced garlic and diced chicken to the skillet. Cook until the chicken is browned.
3. Stir in the curry powder and mix well. Cook for about 1 minute to bring out the flavors.
4. Pour in the coconut milk and chicken stock. Then, add the diced tomatoes and season with salt.
5. Transfer everything to a slow cooker. Cover and cook on low for 6 hours or high for 3 hours. Garnish with fresh coriander before serving.
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