Serves 4-5 people
· 2-3 tsp curry powder
· 1 tsp ground turmeric
· 1 tsp ground cumin
· 1/2 tsp salt
· 1/2 tsp pepper (cracked black pepper)
· 1-2 cloves garlic , crushed (adjust depending on size)
· 1 tbsp honey
· 500 grams chicken breast ,skinless**
· 1 red capsicum
· 1 tbsp coconut oil
· 1 tbsp poppy seeds (optional, for garnishing)
· 1 handful fresh coriander (optional, for garnishing)
· 1 tbsp chilli flakes (optional, for adding extra heat)
- In a cup or small bowl, combine the curry powder, turmeric, cumin, salt, pepper, garlic and honey. Add 2-3 tablespoons of water and stir until you have a smooth thin paste.
- Dice the chicken into chunks, roughly about 2cm cubes. Slice the capsicum into thin strips.
- Heat a frypan to a high heat and add the tablespoon of coconut oil.
- Add the chicken to the pan and cook for a few minutes until sealed (i.e. no pink visible), then reduce to a medium heat and add the capsicum and pour over your spice paste.
- Continue to cook for a further 5-8 minutes until the chicken is cooked through. If the sauce dries up too much, just add a touch of water.
- Remove from heat, scatter over the coriander (tear up and remove any thick tough stems first), poppy seeds and chilli (if using) and serve immediately with a side of veggies, quinoa or rice.