500g chicken breasts
3 tbsp vegetable oil
1 onion, finely chopped
2 tsp NOMU Indian Rub
3cm piece of ginger, peeled and finely grated
3 cloves garlic, finely chopped
1 cup (250ml) coconut milk
NOMU Sea Salt, to season
1 tsp NOMU Garam Masala Rub
Basmati rice and/or butter naan, to serve
Cut the chicken into bite-size pieces and set aside.
Heat the oil in a heavy-based frying pan and fry the onion until lightly browned. Add the NOMU Indian Rub, ginger and garlic and fry for 1 – 2 minutes until fragrant. Add the coconut milk and season well with salt. Reduce the heat and simmer for 5 minutes or until the sauce has thickened.
Add the chicken pieces and simmer gently over low heat until the chicken is just cooked. Add the NOMU Masala Rub and stir through. Check and adjust the seasoning and serve with basmati rice or butter naan.
Tip: For an attractive and delicious garnish, deep-fry thin little matchsticks of ginger until golden and crispy.
500g chicken breasts
3 tbsp vegetable oil
1 onion, finely chopped
2 tsp NOMU Indian Rub
3cm piece of ginger, peeled and finely grated
3 cloves garlic, finely chopped
1 cup (250ml) coconut milk
NOMU Sea Salt, to season
1 tsp NOMU Garam Masala Rub
Basmati rice and/or butter naan, to serve
Cut the chicken into bite-size pieces and set aside.
Heat the oil in a heavy-based frying pan and fry the onion until lightly browned. Add the NOMU Indian Rub, ginger and garlic and fry for 1 – 2 minutes until fragrant. Add the coconut milk and season well with salt. Reduce the heat and simmer for 5 minutes or until the sauce has thickened.
Add the chicken pieces and simmer gently over low heat until the chicken is just cooked. Add the NOMU Masala Rub and stir through. Check and adjust the seasoning and serve with basmati rice or butter naan.
Tip: For an attractive and delicious garnish, deep-fry thin little matchsticks of ginger until golden and crispy.
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