Crispy Soy Garlic Tofu
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2 x tbs Olive Oil
1 x White Onion, diced
2 x Garlic, Crushed
1 x tbs Madras Curry Powder
500g Chicken, diced
2 x tbs tomato puree
300ml Coconut Milk
½ red chilli, diced for garnish
2 x Lemon slices for garnish
Bunch of coriander, chopped for garnish
Pour 2 tbs of olive oil into a pan on a medium heat.
Once hot, add the diced onions and crushed garlic, cook for 2-3 minutes
Add 1 tbs Madras curry powder and mix
Add the diced chicken and fry until cooked right through
Add the tomato puree and passata, stir and cook for a further 5 minutes
Lower the heat and add the coconut milk, stir until combined
Serve over wholegrain rice and top with red chilli slices, chopped coriander, and lemon wedges.