A mild, excitingly fresh and fragrant dish, we combine a medley of spices that blend together in this amazing version of a curry.

Category, , DifficultyBeginner
Prep Time30 minsCook Time30 minsTotal Time1 hrYields1 Serving

Ingredients
 380g Fry’s Chicken-Style Strips, prepared as per instructions
 4 Tbsp coconut oil
 1 piece cinnamon stick
 2 green cardamom pods
 1 star anise
 ½ medium onion grated or blended
 1 Tbsp crushed garlic
 1 Tbsp minced ginger
 ½ tsp cumin powder
 ½ tsp coriander powder
 1 Can Coconut Cream
 ¼ tsp nutmeg
 1 stem lemon grass
 1 Tbsp maple syrup
 Juice of 1 orange
 1 teaspoon orange rind
 2 tablespoons toasted coconut shavings

Method

1

Heat coconut oil in a saucepan with the star anise, cinnamon stick and cardamom pods, mix in grated onion and sauté onion until pale in colour.

2

Add in crushed garlic, minced ginger, cumin and coriander powder and fry for a few seconds.

3

Pour in coconut cream and continue stirring, then add nutmeg and lemon grass and continue to simmer.

4

Mix in the maple syrup, orange juice and orange rind, simmer and allow liquids to thicken slightly.

5

Add in the prepared Fry’s Chicken-Style Strips and allow to be coated in reduced sauce, cover and continue to simmer for another 4 to 5 minutes.

6

Garnish with toasted coconut shavings and/or almond flakes.

Ingredients

Ingredients
 380g Fry’s Chicken-Style Strips, prepared as per instructions
 4 Tbsp coconut oil
 1 piece cinnamon stick
 2 green cardamom pods
 1 star anise
 ½ medium onion grated or blended
 1 Tbsp crushed garlic
 1 Tbsp minced ginger
 ½ tsp cumin powder
 ½ tsp coriander powder
 1 Can Coconut Cream
 ¼ tsp nutmeg
 1 stem lemon grass
 1 Tbsp maple syrup
 Juice of 1 orange
 1 teaspoon orange rind
 2 tablespoons toasted coconut shavings

Directions

1

Heat coconut oil in a saucepan with the star anise, cinnamon stick and cardamom pods, mix in grated onion and sauté onion until pale in colour.

2

Add in crushed garlic, minced ginger, cumin and coriander powder and fry for a few seconds.

3

Pour in coconut cream and continue stirring, then add nutmeg and lemon grass and continue to simmer.

4

Mix in the maple syrup, orange juice and orange rind, simmer and allow liquids to thicken slightly.

5

Add in the prepared Fry’s Chicken-Style Strips and allow to be coated in reduced sauce, cover and continue to simmer for another 4 to 5 minutes.

6

Garnish with toasted coconut shavings and/or almond flakes.

Chicken-Style Strips in Coconut, Orange and Ginger Cream Sauce

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