Ingredients
1 onion, sliced
¼ cup each mild Indian curry paste and almond meal
270ml can coconut milk
¾ cup chicken stock
1 barbecue chicken, meat removed, skin discarded and chopped into bite size pieces
2 teaspoons garam masala
Method
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Heat 1 tablespoon rice bran oil in a large frying pan over medium heat. Add the onion and cook, stirring for 5 min. Stir in the curry paste and almond meal, cook 2 min.
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Add the coconut milk and chicken stock, bring to a simmer and cook for 8 min or until reduced slightly.
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Add the chicken and heat through for 5 min or until hot. Stir in the garam masala. Serve curry over cooked basmati rice. Serve with pappadums. Garnish with coriander sprigs.