Quorn
Brazilian Coconut Curry with Quorn Meatless Chicken
3.1969696969697 out of 5, 1 based on 66 ratings
This exotic Brazilian chicken coconut curry recipe is made with creamy coconut milk for the perfect meat-free meal.
333 Cals
Per serving
Serves 4
20 mins
Ingredients
- 1 12oz bag Quorn Chik'n Tenders
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 cloves of garlic, diced
- 1 tsp ground cumin
- 1 tsp cayenne Pepper
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1-2 small jalapeno peppers, deseeded and finely chopped
- 1 tbsp finely chopped fresh ginger
- 1 1/2 cup Coconut milk
- 1/2 cup vegetable stock
- 6-8 cherry tomatoes, halved
- Bunch of fresh cilantro leaves, finely chopped
- Zest and juice of 1 lime
- Salt and black pepper to taste
Method
- Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft. Add the garlic and all of the ground and fresh spices and fry for a further 2 minutes. Stir in the Quorn Tenders.
- Add the coconut milk and vegetable stock, bring to the boil and simmer gently for 10 minutes.
- Stir in the lime zest and juice and garnish with the coriander leaves. Enjoy with fried plantain and boiled white rice.
