══════ ☆ Sri Lankan Coconut Curry ☆ ══════

Ingredients:
300 Grams of Chicken Breast diced
1 x 400 gram tin of Light Coconut Cream
2 Tablespoons of YIAH Sri Lankan Coconut Spice Blend
1 Tablespoon of Olive Oil
2 Tablespoons of Tomato Paste
Steamed Rice to serve (I served with Guilt Free Konjac Noodles)

What to do:
Add the diced Chicken and 1 Tablespoon of the spice to a snap lock bag and marinate in the fridge for a few hours. Overnight would be best. Heat a non stick fry pan and brown the chicken on all sides. Remove from the pan and add the Coconut Cream and Tomato Paste. Bring to a simmer and let it thicken until it coats the back of a spoon. Return the chicken to pan to finish cooking and add the other tablespoon of Sri Lankan Coconut Spice Blend.

This was so nice my daughter asked for it again the next day and was very disappointed that there were no leftovers!