Serving: 6

1/2 kg chicken breasts
4 fresh habanero pepper blended
2-1/2 tsp curry powder
3 tbsp vegetable oil
1 medium onion
4 garlic cloves
1 tbsp fresh ginger
2 cups chicken stock (optional)
1 tbsp cornstarch
1 tin coconut milk
to taste salt

2 knorr cube

Prep Time: 20mins

  • Wash Chicken and cut into strip
  • Blend habanero pepper
  • finely chopped your onion
  • wash and crush the garlic and ginger



Cooking Time: 30mins

Sprinkle the chicken evenly with salt, little pepper and little curry powder. Heat half of the oil in a frying pan over high heat until just smoking.

Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining oil to the frying pan and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining curry powder and cook for about a minute more.

Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the frying pan along with the coconut milk, remaining pepper and knorr cube; you can add little salt if necessary. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the partially cooked chicken to the frying pan, turn the heat down to low and simmer until the chicken is cooked through, a few minutes.

Turn off the heat. Serve with basmati rice.

Please publish modules in offcanvas position.