Recipe: Coconut Chicken Curry

Coconut Chicken Curry

Serves 6

Ingredients

Method

1 Coconut Milk

2 tbsp. Curry Paste (Yellow)

1 tbsp. Sugar (Granulated)

2 tbsp. Soy Sauce (Light)

2 Onion (Large)

4 Boneless Chicken Breast Cut into bitesize pieces

500 g. Yoghurt (Greek)

2 tsp. Cumin Powder (Ground)

2 tsp. Coriander Powder (ground)

1 tsp. Chilli Powder

1 tsp. Turmeric

2 tsp. Salt (Kosher)

2 tsp. Spice Mix

60 g. Coconut (Dessicated)

1 Lime Juice

1 Onion

Slice the medium onion very finely and place in a ziplock bag or a plastic container. Cover the onion with the lime juice and leave to marinate

In a large heavy based saucepan on a medium heat, place the coconut milk and the curry paste into the pan, mix it together and allow to warm through.

Once simmering add the sugar and soy sauce and allow to come to the boil.

Once boiling add the cumin, coriander, chilli, turmeric, salt and spice mix, turn the heat down and cook out the spices for at least 5 minutes, until all the raw smell has gone.

Add the chicken pieces yoghurt and desiccated coconut and allow to simmer for about 45 minutes.

When you are ready to serve the curry, add the onion and lime mixture and stir it through the curry and serve.

Serve with rice of your choice.

N:B: There is a recipe for the Spice Mix in the index of recipes.