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 packaging)
600 grams of chicken fillets (diced)
2 tablespoons of tomato paste
390 grams Heinz tomato cubes with garlic (let it leak well in a sieve until the worst liquid is out)
1 red pepper (in goats)
1 green pepper (diced)
150 grams of winter carrot (cut into half or quarter moons)
1 red pepper (small cut)
piece of ginger 2 x 2cm (small cut)
2 red onions (coarsely chopped)
4 cloves of garlic (cut into thin slices)
200 ml Bon Coco organic coconut milk light (at Appie for sale)
1 teaspoon of chili powder
1, big tablespoon garam masala herbs (by Jonnie Boer)
1 teaspoon of turmeric powder
2 tablespoons cornstarch
1 tablespoon of Greensweet erythritol sugar 0 points!)
3 leaves of djeroek poeroet (lime leaves)
1 serpent angel (incised over the length and bruised)
15 grams of grated coconut
fresh coriander (to taste, small minced)
1 vegetable stock cube (crumbled)
1 chicken bouillon cube (crumbled)
Mix all herbs (except the coriander), coconut milk, tomato paste, tomato cubes, sugar, garlic.
Then add the chicken cubes, paprika, red onion and carrot and mix.
Put in the slow cooker, add the sereh setnegl and the lime leaves and set to low for 4 hours.
Serve the curry with the brown rice and sprinkle coriander to taste.
Pay attention! The carrot has a good bite! Would you prefer 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