Nothing beats a homemade curry packed with healthy protein and vegetables.
In a large heavy based pot, heat coconut oil and sauté onion, garlic, capsicum and garam masala for five minutes until onion has softened. Stir in curry paste, and chilli if using, then add coconut cream, vegetable stock and canned tomato. Simmer for 20 minutes.
Remove sauce from heat and, using a stick blender or transferring to a blender, blend until smooth to create a thick, aromatic gravy. Place the sauce back on the heat and add diced chicken breast, warm until chicken is cooked through.
Place curry in serving dish and garnish with sliced chilli, coriander and fried shallots.
To make raita, combine yoghurt, cucumber, mint and lemon juice and season with salt and pepper.
Serve curry with raita on the side, with sautéed courgette noodles or cauliflower rice.
2 tablespoon coconut oil
1 large red onion, finely diced
1 clove garlic, crushed
2 capsicums, sliced
1 teaspoon garam masala
2 tablespoon Mel’s Gourmet Makhani Butter Chicken Masala paste
Chilli to taste
1 can coconut cream
250ml vegetable stock
1 can diced tomato
600g skinless boneless chicken breast, diced
Fresh chilli, sliced
Coriander leaves, chopped
Crispy fried shallots
To make the raita:
1 cup coconut yoghurt
1/2 cucumber, skin and seeds removed, finely diced
1 tablespoon chopped fresh mint leaves
1 tablespoon lemon juice