Cooking Instructions
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Step 1
Cut the
Chicken Breasts (2)
into strips.
Step 2
Chiffonade the
Fresh Basil Leaves (3)
.
Step 3
Slice the
Onion (1)
and crush the
Garlic (1 clove)
and the
Fresh Ginger (2 g)
.
Step 4
Sauté the onions in
Sunflower Oil (15 mL)
until translucent, then add the garlic and ginger. Sauté for a couple of seconds so the garlic doesn't burn.
Step 5
Add the chicken strips and stir fry until no longer pink.
Step 6
Add the
Curry Powder (15 g)
and stir.
Step 7
Add the
Coconut Milk (240 mL)
and simmer for 5 minutes. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Adjust the consistency of the curry with
Granulated Sugar (4 g)
if needed and
Water (to taste)
. Garnish with basil. Serve with basmati rice and enjoy!
