BRAZILIAN COCONUT CURRY

HEAT LEVEL: Medium to Hot

SERVES: 2

COOKING TIME: 30-35 minutes

Vegetarian & Vegan Options

Our Brazilian Coconut Curry shows off Brazil’s culinary excellence with its vibrant colour and flavour, featuring a creamy coconut curry sauce with a kick of spice that will transport you to the beautiful beaches of Rio de Janeiro.

This Brazilian Coconut Curry recipe uses the Great Northern Spice Brazilian Curry Blend.

BRAZILIAN CURRY BLEND

£4.50

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INGREDIENTS

• 2 tablespoons of Great Northern Spice Brazilian Curry Blend

• 4 large boneless and skinless chicken thighs, diced

• 2 tablespoons olive oil

• 2 teaspoons garlic paste/purée

• 1 tablespoon of chopped ginger/ginger purée

• 1 medium brown onion, finely diced

• 400g tin of coconut milk

• 100g tin of chopped tomatoes

• 2 tablespoons lemon juice

• 1 red bell pepper, diced

• 1 green Birdseye chilli (optional)

VEGETARIAN & VEGAN OPTIONS

• Sweet potato or butternut squash, cut in to chunks

HOW TO COOK

1. In a medium bowl, add the chicken or sweet potato/squash and 2 tablespoons of our Brazilian Curry Blend then mix until fully coated.

2. In a large frying pan on a medium heat, add a tablespoon of olive oil. Add the chicken or sweet potato/squash and cook on all sides, stirring occasionally until the chicken is browned and cooked through or the sweet potato/squash is softening (approx 15-20 minutes). Then, transfer to a plate and cover with foil.

3. In the pan, add the onion, pepper, ginger, garlic and cook until the onion has softened (approx 4 minutes). Stir occasionally so it doesn't burn.

4. Add the tomatoes and lemon juice then season with salt and pepper. Cook for 5 more minutes until the tomatoes soften.

5. Turn the heat down slightly and pour in the coconut milk and simmer for another 3 minutes.

6. Add the chicken back to the pan along with any accumulated juices. Reduce heat to low and cook for another 5 minutes or so until the chicken is cooked right through or sweet potato/squash is soft to cut.

7. You're ready to serve with basmati or wholegrain rice and naan.

CAPTURE THE MOMENT!

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