Vegan Chicken Curry with Roti

Ingredients

• 1 pack WHAT THE CLUCK of 160 grams
• 1 can of coconut milk
• 1 shallot, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1 slice of fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• Chilli powder to taste
• 1 tin of tomatoes
• 1 chilli pepper
• salt to taste
• 150ml water
• 1 tsp garam masala
• fresh coriander leaves to taste

Prepare

1. Chop the shallot, peel and finely chop the garlic and ginger. Remove the pith from the red pepper and finely chop. Put oil in a frying pan or wok and fry the shallot, garlic, pepper and ginger together over a low heat. After five minutes add the vegan chicken chunks and fry them until golden brown.

2. Add the turmeric, coriander, cumin, garam masala and chili powder and cook for a few more minutes. Then add the diced tomatoes and let it simmer. Meanwhile, cook the roti or chapati in a non-stick frying pan over a medium heat for about 5 minutes per side.

3. Finally, add 150 ml of water and the coconut milk to the pan with the vegan chicken pieces. Heat through and garnish with coriander.

4. Serve with wholewheat roti or chapati (found in the freezer at the supermarket or Asian grocery store).