CURRY KAPITAN

(serves 2)

You will need:

400ml Coconut milk (one tin)

50gm Spice'n'Easy Curry Kapitan Paste

2 Tablespoon Cooking oil

2 Each Chicken breast cut into large pieces or 4 chicken thighs

4 Waxy potatoes

2 Carrots cut into large chunks

1 Brown onion cut into wedges

Handful Green beans topped and tailed

1 large Tomatoes cut into quarters

1 small bunch Coriander or Mint

Method

Fry the Spice'n'Easy Curry Kapitan Paste in a little cooking oil until it becomes fragrant. Take care not to brown the paste. Add the coconut milk and heat to simmering point to make the curry sauce. Add the chicken, potatoes and onion and simmer gently for 15 mins until chicken is cooked through and potatoes are beginning to soften. Add the carrots and beans and cook for a further 5 mins or until the vegetables are cooked. Add the quartered tomatoes and .

Serve with steamed Jasmine rice.

Adjust the quantity of Curry Kapitan paste according to how potent you like your curry sauce. If you do like a FIERY curry, add a couple of fresh red chillis at the same time as you add the meat.

VEGETARIAN OPTION

Use this sauce and add a variety of root vegetables. Cut the vegetables into similar sized pieces and add those which take longest to cook first. Garnish with chopped mint or coriander leaves.

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