Indonesian Turmeric Chicken and Veggie Curry
Ingredients (serves 4+)
- 1 tablespoon oil
- 2½ tablespoons Latasha’s Kitchen Indonesian Turmeric Kari Paste
- 125 ml water
- 3 chopped tomatoes
- 500 g diced chicken
- 3 cups of low-carb veggies, I used carrot, eggplant, green leaves and beans
- 125 ml coconut milk
- 100 ml water
Method
- Heat the oil and cook the Latasha’s Kitchen Indonesian Turmeric Kari Paste, water and tomatoes for 10 minutes on low-medium heat
- Add the chicken and vegetables, coconut milk and simmer with the lid off on a very low heat until tender and the juices have reduced
- Taste and season lightly if needed
Portion plating
- ¼ plate protein-rich food – provided by the chicken in the chicken and vegetable-rich curry
- ¼ plate low GI carbohydrate – ⅔ cup of cooked rice
- ½ plate vegetables – provided by the vegetables in the vegetable-rich curry and the salad ingredients
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