Carrot and Coconut Chicken Curry

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces.

2. 2

   Peel and slice the carrot into thin rounds.

3. 3

   Finely chop the onion and tomato.

4. 4

   In a large pan, melt the butter over medium heat.

5. 5

   Add the chopped onion to the pan and sauté until translucent.

6. 6

   Add the chicken pieces to the pan and cook until they are no longer pink.

7. 7

   Add the sliced carrot and chopped tomato to the pan and cook for another 5 minutes.

8. 8

   Pour in the coconut milk and stir well to combine.

9. 9

   Season with black pepper and salt.

10. 10

    Reduce the heat to low and let the curry simmer for 15-20 minutes, stirring occasionally.

11. 11

    Serve hot with rice or your choice of side.