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Chicken and Bamboo Shoot Curry
INGREDIENTS:
2 tablespoon rice bran oil
1 tablespoon
ORANGE
Australian Bush Spice
500g chicken thigh fillets, chopped
400ml coconut milk
200g can bamboo shoots, drained
100g cherry tomatoes
1 tablespoon grated palm sugar
1 tablespoon lemon juice
Serves 4 as a side
Serves 4
Heat the oil in a large pan, add the onion and cook over a medium heat until soft and golden.
Add the
ORANGE
and chicken and cook for 5 minutes or until the chicken changes colour.
Add the coconut milk, bamboo shoots and cherry tomatoes, bring to boil, reduce heat, cover and cook for 15 minutes or until the chicken is tender.
Turn off the heat, stir in the palm sugar and lemon juice, stir until the sugar dissolves.
Home Australian Bush Spices
Shop
Blue Seafood Rub
Red Meat Rub
White Meat Rub
Yellow Bush Dukkah
Orange Curry Blend
Green Salad Sprinkle
Pink Sweet Dusting Spice
Violet Sweet Cooking Spice
Corporate Gifts
Gift Pack
Recipes
Blue Recipes
Yellow Recipes
Green Recipes
Orange Recipes
Red Recipes
White Recipes
Pink Recipes
Violet Recipes
About Us
Media
Contact