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Preheat the oven to 180°C/ 365°F.
Coat the chicken breasts in spices and lemon juice.
Cook the chicken breasts in 2 batches. Heat 1/2 the oil in a large, deep pan and sear the 1/2 chicken breasts over a medium-high heat for 5 minute on each side, then repeat for the second batch. Alterntiavley, if your pan is big enough to fit 4 chicken breasts, then cook the chicken all in 1 batch.
If the chicken is not cooked through at this point, chuck it into the oven at 180°C/ 365°F for 10-15 minutes, until cooked through. If it is cooked through then just keep the chicken breasts warm.
In the same pan, melt the butter, sauté the onion for 3-4 minutes, then add the garlic and ginger, sauté for 2 minutes, add the spices, toast for 1 minute, then add the chopped tomatoes. Bring the pan to a low simmer and cook the tomatoes for 10 minutes, then add the coconut milk and simmer for 15-20 minutes, until the sauce has reached your desired consistency. If you want a super smooth curry sauce, then transfer to a blender and blitz the sauce until smooth! Taste for seasoning, then you’re ready to serve!
Add the chicken breast to the basmati give in a bowl, spoon the coconut curry sauce over the rice and around the chicken breast. Garish with spring onion and crispy chilli oil.
Nutritional Info
Per serving:
Cals – 504
Carbs – 49g
Protein – 42g
Fat – 14g
Ingredients
Serves 4
For the Coconut Curry Sauce:
- 1/2 tbsp of unsalted butter.
- 1 onion - finely chopped.
- 3 cloves of garlic - finely chopped.
- 10g of ginger - finely chopped.
- 1 &1/2 tsp of curry powder.
- 1 & 1/2 tsp of cumin.
- Tsp of chilli powder.
- 400ml tin of chopped tomatoes - blended until smooth.
- 400ml tin of light coconut milk.
- Salt and black pepper, to taste.
To serve:
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