CREAMY SPICY CHICKEN

CREAMY SPICY CHICKEN

Serves 2

Approx. 3.5 Syns for the whole recipe

2 large skinless chicken breasts, chopped
3 large mushrooms, chopped
Quarter can of Blue Dragon Light Coconut Milk - 3.5 Syns (approx.)
1 tbsp. tomato puree
4 cloves of garlic, crushed - less if you're not too keen
1 tbsp. reduced salt soy sauce
Quarter tsp. ground nutmeg
Quarter tsp. coriander
Quarter tsp. mint
Half tsp. dried chilli flakes (more or less to taste)

Combine the last four ingredients in a bowl, along with some black pepper, and make into a paste, using a pestle and mortar.
Spray a large, non-stick frying pan well with Frylight. Fry the chicken until thoroughly cooked through.Add the mushrooms and paste and continue to cook, stirring, for a couple of minutes. Add the puree and the coconut milk and simmer gently for 10 minutes. If the sauce is too runny, add half a tsp. of cornflour to thicken it up but, don't forget the Syns - 3.5 per 1 level tbsp.