- 1 tbsp olive oil
- 2 onions, chopped
- 2 large carrots, peeled and grated
- 6 skinless chicken breast fillets, cut into bite-size piece
- 2 cloves garlic, crushed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp mixed spice
- 1 very low-salt chicken stock cube
- 200 ml coconut milk
- Steamed rice and naan bread, to serve
Heat the oil in a large saucepan, add the onion and cook over a low-medium heat for 10 minutes, covered. Add the carrot and cook for a further 5 minutes.
Turn up the heat, add the chicken and cook for 5 minutes. Stir in the garlic and spices and cook for a further 1 minute.
Make up 500ml stock using the stock cube and pour 250ml into the saucepan (save the rest for another recipe). Pour in the coconut milk, bring to a simmer and cook, covered, for 10 minutes. Check the chicken is cooked through, before serving with the steamed rice and naan bread.