Name: Peri peri coconut chicken curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1.5 kilogram chicken wingettes; 1 medium brown onion (150g), chopped coarsely; 1/3 cup (80ml) sweet sherry; 750 gram bottled coconut curry with peri peri cooking sauce; 1 cup (250ml) water; 2/3 cup (70g) frozen sliced beans; 1/3 cup (25g) shredded coconut; 500 gram packaged basmati microwave rice

Peri peri coconut chicken curry

Spicy, succulent and oh-so-scrumptious! Take your taste buds around the world with this tasty peri peri coconut chicken curry - perfect for dinner any night of the week!

Serves 4

Cook

30M

Ingredients

1 tablespoon olive oil

1.5 kilogram chicken wingettes

1 medium brown onion (150g), chopped coarsely

1/3 cup (80ml) sweet sherry

750 gram bottled coconut curry with peri peri cooking sauce

1 cup (250ml) water

2/3 cup (70g) frozen sliced beans

1/3 cup (25g) shredded coconut

500 gram packaged basmati microwave rice

Method

1.Heat oil in a large heavy-based saucepan; cook chicken, in batches, until browned all over. Remove from pan.

2.Meanwhile, stir coconut in a medium frying pan, over low heat, for 3 minutes or until golden. Remove coconut from the pan immediately to prevent it over-browning.

3.Meanwhile, stir coconut in a medium frying pan, over low heat, for 3 minutes or until golden. Remove coconut from the pan immediately to prevent it over-browning.

4.Serve curry with coconut rice.