The next step is to make the curry mixture.
The chicken is cooked in water, which is added to the curry powder.
The spices are added by weight.
The recipe calls for 1 teaspoon of garlic and 1 teaspoon each of chili powder, paprika, ginger and cardamom powder.
There is no need to add the coconut milk as the coconut cream is used for the curry flavouring.
It takes around 10 minutes to cook the chicken and the gravy is finished in around 20 minutes.
This recipe is vegan, vegetarian and gluten-free.
Try it for yourself!
Ingredients 1 chicken breast 200 grams (1.4 ounces) chicken, boneless, skinless, and sliced into strips 1 cup curry powder 1 tablespoon coconut milk 2 cups chicken stock 1 teaspoon dried curry leaves 2 tablespoons vegetable oil 1 to 2 cloves garlic, finely minced 2 to 3 bay leaves 1/4 teaspoon dried basil 2 teaspoons chili powder 2-3 teaspoons salt 1 1/2 tablespoons cayenne pepper 1 bay leaf 1 pinch of salt Directions 1.
In a small bowl, whisk together the curry powders, coconut milk, garlic and bay leaves.
Heat oil in a non-stick frying pan over medium-high heat.
Add chicken, cook for 3 to 4 minutes, or until cooked through.
Remove chicken from pan and shred with two forks.
Add curry leaves, spices and bay leaf.
Add to chicken mixture, stir, cover and cook for 5 minutes more, or a few minutes longer.
Serve hot or cold.
Add to a salad and garnish with chopped parsley.