Curried Cabbage with Coconut Chicken, Minted Yogurt & Naan
Ingredients
- 1 large onion, sliced]3 cloves garlic, sliced
- 1 small red chili, finely sliced
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp harissa paste, heaped
- 200ml coconut milk
- 1 Knorr Vegetable Stock Pot
- 1 small white cabbage, shredded
- 1 tbsp shredded coconut
- 1 tbsp toasted flaked coconut
- 1 packet garlic naan
- 3 tbsp minted Greek yogurt for serving
Method
- Start by rubbing the oil over the chicken and coat in the shredded coconut.
- Heat a pan with a drizzle of oil and seal on both sides. Place onto an oven dish and continue to cook in the oven.
- Meanwhile, make the curry by frying together the onion, garlic and chili in 1 tbsp olive oil for 4 minutes.
- Add in the spices and cook for 1 minute. Add in the shredded cabbage and mix with the spices.
- Cook for 2 minutes before adding in the coconut milk and stock pot and cook for a further 405 minutes.
- When ready, stir in the mango chutney. Warm up the naan bread.
- Serve the curried cauliflower into 2 deep pasta plates with the coconut chicken on top.
- Decorate with the toasted flaked almonds and mint leaves and serve with the minted yogurt and warm naan on the side.