Spicy chicken curry

Simple recipe for an amazing dish. It's ready in about 50 minutes and it's excellent with cauliflower rice.

Ingredients:

• 800 g chicken breast, diced

• 2 tbsp coconut oil

• 1 medium onion, chopped

• 1 ginger (about 5 cm), grated

• 3 garlic cloves, crushed

• 2 chili peppers, chopped (without seeds)

• 1 tbsp tomato paste

• 50 ml water

• 1 tbsp mustard

• 400 g can of coconut milk (just the thick part)

• 1 tbsp mascarpone

• Seasoning: salt to taste, 1 tsp pepper, 1 tsp garlic, 2 tsp turmeric, 1 tsp hot chili powder, 1 tsp crushed chili, 1/2 tsp coriander, 1 tsp cumin, 1 tsp cinnamon

Preparation:

• Heat 2 tbsp coconut oil and fry the onions until they start to brown. Add garlic and fry for a minute more. Add chopped chili peppers and season with 1 tsp pepper, 1 tsp garlic, 2 tsp turmeric, 1 tsp hot chili powder, 1 tsp crushed chili, 1/2 tsp coriander, 1 tsp cumin, 1 tsp cinnamon. Fry and stir on medium to low for a few minutes until everything is combined.

• Add the lightly salted diced chicken and 1 tbsp mustard and stir until the chicken is coated with the seasoning and a bit brown.

• Pour 50 ml water, thick part of coconut milk and 1 tbsp tomato paste and simmer on low for about 30 minutes, until it thickens.

• At the end, taste to see how much salt you would prefer and stir in 1 tbsp mascarpone for extra creaminess

Enjoy ❤️

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