Serves 3

Hello again,

Emily and I had a little cooking day a while ago and this little idea popped into our heads, we scoured the kitchen for some meat and flavors to try out our own curry recipe. What we were left with was a melt-in-the-mouth, gorgeous curry, that wasn’t too spicy or too bland. This recipe worked in also with our multi-purpose pizza dough. I really urge you to try this, curry isn’t something that is amazingly pleasing to the eye, but once the spices fill your mouth, it just tastes so good.

Cooking Utensils

• Frying pan
• Saucepan
• Spatula
• 2x spoons

Ingredients

• 1 can of Ayam’s coconut cream (400mL)
• 1/4 cup of cream (optional)
• 500g chicken cut into small bits
• 1/2 stock (of your choice)
• 1/2 bone broth
• 2 tsps of tumeric
• 1/2 carrot, diced
• 1 onion
• 2 tsps of mixed herbs
• 1 tsp of ground cumin
• Small bit of salt and pepper
• Cooked rice to serve- if Keto, use cauliflower rice

Method

1. Combine together the creams, stock and bone broth in a saucepan and let it sit on low heat.
2. Grease the frying pan and cook chicken, onion and carrot on medium heat until the chicken turns golden.
3. Stir into the cream mixture, the mixed herbs, cumin, tumeric, salt and pepper. Making sure to properly and thoroughly mix it.
4. Once combined add the cooked chicken, onion and carrot, and stir through.
5. Serve into bowls with cooked rice and enjoy!

Thank you all for taking the time to read through this, stay safe everyone and I’ll see you next time!

Grace.