Hello Again,

Welcome to yet another of our special curry edition recipe.This is an easy dinner option and is easily adjustable to the heat that your family enjoys. The measurements shown make a medium curry. There are a fair few ingredients but the spices will last you ages.

Enjoy!

Utensils:

• Blender or food processor
• Large frying pan or wok
• Wooden spoon
• 2 chef knives
• Cutting board

Ingredients:

• 4 tblsps tomato sauce
• 1 small onion, quartered
• 3 cloves of garlic
• 1 ½ tsps. sweet soy sauce
• 2 tblsps. fish sauce
• 1 tblsp.  Paprika
• 2 tblsps chilli paste
• ½ tsp. ground cumin seeds
• ½ tsp. turmeric
• ½ tsp. ground cinnamon
• 1 tblsp. Lime juice
• 1 can coconut milk
• 4 chicken breasts (You can also use thighs or drum sticks)
• 1 cup frozen corn
• 1 cup frozen beans
• 3 carrots
• 1 small red capsicum

Method:

1. Add tomato sauce, onion, garlic, soy sauce, fish sauce, paprika, cumin, turmeric, cinnamon, coconut milk and lime juice to a food processor or blender and process well.
2. Chop up and cook chicken breasts in frying pan or wok until golden. 
3. Add the curry to the chicken and allow to simmer in the saucepan for 20-30 mins on low heat.  
4. Add the carrots, corn, beans and capsicum 5-10 mins before serving. This way you will have nice fresh veggies.

Tips:

• If you find that your curry is too salty than add some more lime juice
• If you find your curry to spicy than add some more coconut milk, milk or yogurt to the curry
• Add whatever vegetables you would like to this curry, I recommend adding capsicum, carrots, beans and corn.