You can make this curry with chicken, beef, seafood, duck or even just vegetables.

Prepare the following in a blender:

1 tablespoon tomato concentrate paste

1 onion, peeled and diced

4 cloves of garlic, peeled

1 can coconut milk

1/2 teaspoon ginger

1 teaspoon cumin

1 tablespoon cider vinegar

2 tablespoons lime juice

2 chillies, de-seeded

Dont blend for too long, that way you retain a little texture to the sauce.

Next, dice the chicken. Pan fry in a little coconut oil. in the meantime slice 1 small courgette, 1/2 a capsicum, and another de-seeded chili.

Pour the sauce over the chicken. Add the vegetables and simmer for 10 minutes. Mix 1 teaspoon of cornflour with 2 tablespoons of water. Add this to the curry and simmer for a further ten minutes or until the sauce thickens.

Serve with rice or quinoa.


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