small-grey-3
Carey Erasmus

INDO CHICKEN CURRY

with coconut, brown rice & pickled veggies

This hearty chicken curry is served on nourishing brown rice, and topped with crunchy coconut flakes and pickled veggies. A real Winter warmer. 

40 minutes

Ingredients

  • Brown Rice
  • Free Range Chicken Breast
  • Coconut Flakes
  • Garlic Clove
  • Ginger
  • Red Thai Curry Paste
  • Cucumber
  • Julienned Carrot
  • Mint
  • Rice Wine Vinegar
  • Medium Curry Powder
  • Soy Sauce
  • Honey
  • Tapioca Flour

What You Need

  • Oil (Olive/Cooking/Coconut)
  • Salt
  • Pepper
  • Water