Recipe: Chicken curry

INGREDIENTS
500 grams of sliced chicken breast
1 capsicum, chopped
2 long red chillis
1 onion, roughly chopped
3 cloves of garlic
1 cm piece of ginger
Handful of fresh coriander
1 teaspoon of cumin powder
½ teaspoon of cinnamon
½ tablespoon of ground turmeric
2 tablespoons of tomato paste
½ cup of coconut milk
1 tablespoon of olive oil
Salt to taste

INSTRUCTIONS
Place the red chillis, onion, garlic, ginger, cumin, cinnamon and ground turmeric into the food processor and blitz until it makes a smooth curry paste. In a large saucepan or wok heat the olive oil. Add the curry paste and cook in the oil for three minutes, stirring the whole time. Add the tomato paste and stir to combine. Add the sliced chicken and the capsicum, stir into the paste allowing to cook in the paste for a few minutes. Slowly add the coconut milk and combine all the ingredients. Allow to simmer on a low heat for 20 minutes. Serve on cauliflower rice.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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