1 tablespoon peanut oil
1/2 tsp each of ground coriander, turmeric, chinese five spice, ground cardamom, freshly grated ginger
Salt and Pepper
1 x 400 ml can coconut cream
500 g chicken breast sliced
snow peas sliced diagonally
1. In a large saucepan heat oil over medium heat stir in spices. Cook for about a minute. Add Coconut cream and cook for about 3 mins.
2. Add chicken and snow peas to the coconut milk mixture.
3. Cook on low heat until chicken is just cooked. About 5 mins.
My notes on this dish:
The obvious accompaniment to this disk is steamed rice. Sometimes, if I’m in a carb free mood, I will serve the curry atop a bowl of steamed vegies.
Cooking the chicken in the milk rather than frying first is a time saving step, but also makes the chicken succulent.