Traditional chicken curry, very simple and very tasty.
Dice and season chicken,
Fry chopped onions, spices, ginger and chillies in the butter for 2 mins then add chicken and diced auberges, stir for 5 mins.
Add chicken stock and simmer for 45 mins, till auberges have disintegrated.
Pour in coconut cream and chopped corriander and simmer for 5 mins.
Serve with rice.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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