A tasty way to use up left over roast chicken, this recipe combines the aromatic flavours of Mustard Seed and Curry Powder with coconut for an easy mid-week meal.
Heat the oil in a large saucepan and add the onion and Mustard Seeds. Fry over a high heat for 2 minutes. Reduce the heat, add the Curry Powder and cook for 1 minute.
Add the chicken and cook for 5 minutes. Stir in the stock and simmer uncovered for 10 minutes. Stir in the coconut cream and simmer for a further 10 minutes and then serve with cooked rice of your choice.