Spicy chicken curry with brown rice
What do you need: (Recipe for 4 people, 10 points per person)
200 grams (uncooked) brown rice (cooked according to the package)
600 grams chicken fillets (in cubes)
2 tablespoons tomato puree
390 grams of Heinz tomato cubes with garlic (drain well in a sieve until the worst moisture is out)
1 red bell pepper (in boxes)
1 green pepper (in cubes)
150 grams winter carrot (cut into half or quarter moons)
1 red pepper (cut into small pieces)
piece of ginger 2 x 2 cm (cut into small pieces)
2 red onions (coarsely chopped)
4 cloves of garlic (cut into thin slices)
200 ml Bon Coco organic coconut milk light (for sale at Appie)
1 teaspoon chilli powder
1, large tablespoon of garam masala herbs (from Jonnie Boer)
1 teaspoon of turmeric powder
2 tablespoons cornflour
1 tablespoon Greensweet erythritol sugar 0 points!)
3 leaves of djeroek poeroet (lime leaves)
1 serereal angel (incised lengthwise and bruised)
15 grams of grated coconut
fresh coriander (to taste, minced meat)
1 vegetable stock cube (crumbled)
1 chicken broth cube (crumbled)
Mix all spices (except the coriander), coconut milk, tomato puree, tomato cubes, sugar, garlic.
Then add the chicken cubes, bell pepper, red onion and carrot and mix.
Put in the slow cooker, add the sereh stalk and the lime leaves and set to low for 4 hours.
Serve the curry with the brown rice and sprinkle with coriander to taste.
Pay attention! The carrot still has a good bite! If you prefer a very soft carrot, grate it instead of slices!
Enjoy your meal! (Made in the 3.5 liter Russel & Hobbs slow cooker)
Source / photos: Sandra Kemna