Creamy Chicken Curry

Garnish with fresh Coriander and Serve with Rice

1. Heat oil in a large pot over a high heat, brown the chicken breast cubes in batches and set aside, season while cooking, in the same pot, cook onions, garlic, ginger and chilli until soft, add the stock cube, curry powder, tomato paste and salt. Cook for 1 minute while continuously stirring. Add water and stir, in a bowl whisk together the Ellis Brown Creamer and coconut milk. Add to the curry and stir well. Add chopped potatoes, stir and cover, let the curry simmer for 25 minutes, stirring occasionally or until the potatoes are cooked.