Moqueca Chicken Curry

Hot and fruity with coconut milk

Serves 6

2 tbsp vegetable oil

650g chicken thigh or breast meat, diced

500g prepared frozen stir fry vegetables

3 tbsp My Secret Kitchen Moqueca Curry Paste

2 tbsp My Secret Kitchen Thai Dressing with Kaffir Lime

1 tbsp My Secret Kitchen Secret Firecracker Spices (reduce quantity for less heat)

400ml can coconut milk

250g fresh pineapple, diced

Fresh coriander and natural yogurt to garnish

  

Heat the oil in a heavy based saucepan and brown the meat in two batches and put to one side. Add the stir fry vegetable mix and cook for 5 minutes. Return the meat to the pan and add the Moqueca Curry Paste, Thai Dressing and Firecracker Spices and mix thoroughly. Add the coconut milk and pineapple.  Mix together, cover and simmer gently for 25 – 30 minutes. Serve garnished with fresh coriander, natural yogurt and sweet potato chips.

  

Tip: Marinade the meat in the Moqueca Curry Paste, Thai Dressing and Firecracker Spices overnight and all ingredients can be put in the slow cooker.