Kangaroo Korma Curry

Cook Time 45 minutes

Servings 4

Ingredients

2 tbsp peanut oil

1 onion, sliced

1 tomato, roughly chopped

3 tbsp korma curry paste

500g kangaroo, diced

1 can chickpeas, rinsed and drained

Rice, to serve

Yoghurt, to serve 

Coconut Salad

1 handful toasted cashew, chopped

3 tbsp desiccated coconut 

3 springs coriander, chopped

Pinch chilli powder

Juice 1 lime 

Method

Heat oil in a large sauté pan and add onions, fry for 2-3 minutes to caramelise. Add the korma paste and fry for a minute. Now add the kangaroo, tomato, 1 cup of water and the chickpeas. Coat in the sauce and season with salt. Cook for 30-45 minutes, until tender.

For the quick coconut salad, combine the ingredients and season. Serve curry with rice, coconut salad and a dollop of yoghurt (optional).