Although not a traditional Indian curry, this one is brimming with flavour. This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.
Season the chicken strips with salt and pepper and dust with cornflour. Heat the oil and fry the chicken strips until crispy. Set aside. To make the sauce, heat the oil and fry the pepper and carrots for about 1 minute. Add the Rhodes Tomato, Indian Style and coconut milk and simmer for 3 minutes. Add the strips to the sauce and heat through. Add the spinach and season to taste.
Serve with rice and salad.
Don’t add extra spices to the sauce as the Rhodes Tomato, Indian Style are perfectly seasoned and you may over-do it. If you like, use pork or beef strips instead of chicken.