4 tablespoons of olive oil
2 tablespoons of finely chopped onion
3 cloves of garlic, minced
2 chicken breasts without bones or skin (700g), cut into thin strips
1 tablespoon of curry powder
1 tablespoon of grated ginger
1/2 teaspoon of salt
a pinch of black pepper
2 tablespoons of all-purpose flour
1 tablet of chicken broth, dissolved (240ml)
1/3 cup of coconut milk (80ml)
4 potato halves cooked in liquid, cut into thin slices (220g - for garnish)
4 tablespoons of olive oil
2 tablespoons of finely chopped onion
3 cloves of garlic, minced
2 chicken breasts without bones or skin (700g), cut into thin strips
1 tablespoon of curry powder
1 tablespoon of grated ginger
1/2 teaspoon of salt
a pinch of black pepper
2 tablespoons of all-purpose flour
1 tablet of chicken broth, dissolved (240ml)
1/3 cup of coconut milk (80ml)
4 potato halves cooked in liquid, cut into thin slices (220g - for garnish)
In a medium-sized bowl, cover the olive oil, onion, and garlic with plastic wrap and microwave on high for 3 minutes
Mix well
Combine the seasoned chicken with curry powder, ginger, salt, and black pepper
In a separate bowl, dissolve the all-purpose flour in the chicken broth, add coconut milk, and pour over the chicken strips
Cover and microwave on high for 11 minutes or until the chicken is cooked through and the sauce is creamy
Serve immediately with potato slices
522 calories per serving
