6-7
chicken thighs (chopped)
2 tbls olive oil
1
1/2 tsp salt
2 1/2 curry powder
1 sliced onion
3
diced cloves
2
1/2 tsp ginger
2 chopped tomatoes
4 bay leaves
1/4 cup coconut milk
2 chopped potatoes
1/4 cup chopped coriander
Cassava
& coconut milk
1 cassava root
3 cups water
1 cup coconut milk
1.
Chop the chicken pieces into small pieces.
2.
Add 2 tbsp. of olive oil into pot at medium heat. Add 1
½ tsp salt, 2 ½ tbsp. curry and stir
them together.
3.
Add 1 sliced onion, 3 diced cloves, 2 ½ tsp chopped
ginger and mix for 2-3 minutes.
4.
Add chicken and mix until chicken is covered nicely
with the other ingredients then cover for 15 minutes.
5.
Add 2 chopped tomatoes, mix then add bay leaves.
Cover
for 15 minutes.
6.
Add ¼ cup of coconut milk, cover for 10 minutes, then
turn the heat down.
7.
2 chopped potatoes, cover for 20 minutes until the
potatoes have soften.
8.
When the potatoes are soft, the curry is ready to be
served.