Coat the chicken strips in curry paste and place in a resealable plastic bag. Marinade overnight if possible, or for at least half an hour.
Heat the olive oil in a sauce pan over a medium heat. Add the marinaded chicken strips and stir to prevent stirring. When seared, add the coriander, onions and Rich & Rustic Tomato Sauce. Reduce heat to low and simmer until the chicken is almost cooked and the onions have softened.
Prepare the coconut milk by whisking the coconut milk powder into the warm water until combined. Add to the chicken curry along with the natural yoghurt, stir, and bring back to a simmer. Taste to check the spiciness of the dish and, if desired, add chilli.
Chef’s Tip:
Curry can be served immediately or cooled and refrigerated for up to 48 hours. If the consistency of the curry is too thick upon reheating, thin with a splash of coconut milk powder.
Serving Suggestion
A sprinkling of chopped fresh coriander lifts the colours of this dish, while crispy slivers of onion add texture and flavour. Serve with basmati rice, naan bread, and mango chutney.