Chicken Curry and Coconut

Preparation Time 10 to 30 mins
Cooking Time 30 mins to 1 hr

• 150g/5oz boneless chicken breast, cubed
• 2.5ml/½tsp chilli powder
• 30ml/2tbsp vegetable oil
• 5ml/1tsp cumin powder
• ½ onion, peeled and chopped
• 2.5ml/½tsp turmeric powder
• 1 fresh green chilli, chopped
• 5ml/1tsp ground coriander
• 1 clove of garlic, peeled and sliced
• 2.5cm/1in piece fresh root ginger, grated
• 2.5ml/½tsp garam masala
• 30ml/2tbsp coconut powder
• salt to taste

Heat the oil in a saucepan over a medium flame, then add the onions.

Once the onion begins to brown, add the garlic, ginger and green chilli followed by the turmeric, cumin and coriander and the garam masala. Stir the mixture well.

Add the chicken pieces and fry for 4 minutes. The onion and spice mixture should smother the chicken.

Then add 300m (l/½ pt) of water, cover and simmer for 20 minutes.

Mix the coconut powder with a bit of water and gently add to the chicken pot. The mixture should now be light brown in colour and cook for a further 7 minutes until the chicken is tender.

Serves 4