Ingredients:
150 g sweet onions, sliced
2 red chilies, sliced
1 sprig curry leaves
1 tablespoon shredded ginger
200 ml chicken stock
200 ml coconut cream
350 g chicken, cut into small pieces
200 g potatoes, quartered
100 g carrots, sliced
salt
pepper
Directions:
Fry the onions, chillies, curry leaves and ginger until soft.
Add chicken stock and coconut cream and bring mixture to a boil.
Add chicken, potatoes and carrots and simmer for 15 minutes.
Season with salt and pepper.
Cook till the sauce thickens to desired consistency.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.