Chicken_curry

Serves- 2

Ingredients:

1 chicken breast (you can use thigh instead if you want) 1 small onion, chopped 1 clove of garlic 25g butter (for frying you can replace with oil) 1 chicken stock cube 100ml boiling water 100ml coconut milk 2 tsp curry powder (you can use mild or strong and vary how many teaspoons you use) 1 tsp turmeric powder (1 tbsp?) flour 1 tbsp natural yoghurt

In a jug, mix 100ml of boiling water and stock cube and set aside. Dice your onion and crush your garlic and set aside. Chop your chicken into medium/small even chunks of a similar size. Melt the butter in a large saucepan on a medium heat until sizzling. Add the curry powder and turmeric powder to the pan and allow them to cook for a short while without burning. Add the chicken and cook over a medium heat until browned and no pink is showing. Add the onion and garlic to the sauce pan and cook until soft, around 3 minutes. Add flour to thicken the sauce and make sure it does not clot or burn. Add the stock and coconut milk to the pan. Turn down to a low heat and leave to simmer for 15 minutes or until your thickest chunk of chicken is cooked through. Remove from heat and stir in yoghurt (Note: this is an optional step and can be skipped). Mix well and enjoy!