Draig Goch
22nd July, 2009, 06:45 PM
1. Wash and dry all vegetables well.
2. Peel and finely dice the onions. Prepare the cauliflower and carrots.
3. Cook the cauliflower and carrots in boiling water until very soft. Puree or mash together.
4. In a large saucepan, heat the vegetable oil over a medium heat. Gently cook the onions without colouring stirring often. Add the curry powder and mango chutney at this stage and cook, stirring constantly for approximately 1 minute.
5. Stir in the coconut milk, tomatoes and tomato paste. Add the pureed vegetables and cook for a further 5 minutes or until slightly thickened stirring occasionally.
6. Add the cooked chicken adjust the seasoning to taste Cook until piping hot.
7. Serve with boiled rice.
2. Peel and finely dice the onions. Prepare the cauliflower and carrots.
3. Cook the cauliflower and carrots in boiling water until very soft. Puree or mash together.
4. In a large saucepan, heat the vegetable oil over a medium heat. Gently cook the onions without colouring stirring often. Add the curry powder and mango chutney at this stage and cook, stirring constantly for approximately 1 minute.
5. Stir in the coconut milk, tomatoes and tomato paste. Add the pureed vegetables and cook for a further 5 minutes or until slightly thickened stirring occasionally.
6. Add the cooked chicken adjust the seasoning to taste Cook until piping hot.
7. Serve with boiled rice.