About this recipe:A delightful chicken recipe with just a touch of curry. This is great for those that enjoy milder curries, as this is reminiscent of curry - but not quite a curry! Serve with plain rice.
4 tablespoons pine nuts
900g skinless, boneless chicken breast fillets, cut into bite size pieces
1 onion, chopped
4 cloves garlic, minced
2 tablespoons soy sauce
1 (400g) tin coconut milk
1 1/2 teaspoons paprika
1/4 teaspoon ground cumin
1 teaspoon curry powder
2 teaspoons cornflour
4 tablespoons cold water
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Method Prep:10min › Cook:30min › Ready in:40min
Heat a frying pan over medium-high heat. Add pine nuts and cook, stirring frequently, until evenly toasted. Remove from heat and set aside.
Melt butter in a large frying pan over medium heat. Stir in the chicken and cook 5 to 10 minutes, until no longer pink and juices run clear.
Stir onion and garlic into the frying pan and cook until tender. Stir in the pine nuts, soy sauce and coconut milk. Season with paprika, cumin and curry powder.
In a small bowl, blend the cornflour and water. Mix into the frying pan. Stir constantly until a thick gravy has formed.
You can use chicken legs, wings or thighs, but remember to cook them somewhat longer. If coconut milk is not available, substitute 350ml double cream.