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Coconut Chicken Curry
A rich, mildly spiced curry dish with a nod to Indian cuisine
Preparation:
- Heat the oil in a large wok or deep frying pan and fry the onion and chillies for 3 minutes until beginning to soften. Stir in the ginger, garlic and chicken and cook for 2-3 minutes until just browned. Sprinkle over the cumin and turmeric and stir-fry for 30 seconds.
- Pour over the coconut milk and simmer gently for about 7-8 minutes until reduced by half and thickened. Season to taste. Serve immediately with plain boiled rice, fresh coriander and lime wedges to squeeze over.
Useful tip:
Coconut milk can easily be frozen, so it’s great to use in home-made parfait or ice cream... more