Chicken Curry with Seaweed
INGREDIENTS
10g dried Seaweed / (equivalent to 75g soaked)
3 chicken breasts (without skin)
1/2 lemon
5 tbsp coconut oil
1 onion
3 garlic cloves
1 tbsp curry
¼ tsp cumin
¼ tsp cinnamon
3 dl coconut milk
2 unsweetened natural greek yogurt
1 chili
1 bunch coriander
salt
INSTRUCTIONS
Soak dried Seaweed in cold water for 10-15 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.
Cut the chicken breasts into cubes and season with lemon juice.
In a saucepan heat the coconut oil. Add the chicken cubes and cook until golden brown.
Peel the onion and garlic and chop everything finely. Add them to the chicken, stir and cook until the onion is tender.
Add the curry, cumin and cinnamon and mix well. Add the coconut milk, stir, cover and simmer for 10 minutes.
Cut the chilli in half, remove the seeds and chop into thin strips. Add to the chicken.
Season with salt, add the previously beaten yogurts, Seaweed and coriander. Mix, cover and cook over low heat for another 10 minutes. Serve with boiled basmati rice.
NOTE: if there is no chilli available, add a pinch of freshly ground black pepper