Coconut Chicken Curry

Prep time: 10 mins
Cooking time: 20 mins

Ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 onion, roughly chopped
2 tablespoon vegetable oil
2 teaspoons Blue Dragon Minced Ginger (or a 2cm piece of fresh ginger finely chopped)
2 teaspoons Blue Dragon Minced Garlic (or 2 cloves of fresh garlic crushed)
1 Red Chilli - sliced diagonally
1/2 teaspoon turmeric, ground
250ml Blue Dragon Coconut Cream
2 chicken breasts (free-range if possible), cut into chunks
Plain Rice - to accompany
Fresh coriander
lime wedge, to serve

Serves: 2

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A rich, mildly spiced curry dish with a nod to Indian cuisine

Place the cumin and coriander seeds in a large dry wok (or deep frying pan) and heat until you begin to smell the spices. Transfer to a pestle and mortar and pound until finely powdered.
Heat the oil in the pan and fry Blue Dragon Minced Ginger, Blue Dragon Minced Garlic, chilli, turmeric and onion until beginning to soften.
Stir in the Blue Dragon Coconut Cream, cumin, coriander and chicken and simmer gently until the chicken is cooked. Season to taste.
Serve immediately with plain boiled rice. Garnish with fresh coriander and freshly squeezed lime!

Why not try adding a selection of sliced vegetables such as Peppers, Green Beans and Baby Corn when the Blue Dragon Coconut Cream is added.

Recipe reviews will be entered into a prize draw to win prizes.

I would prefer to use chicken thighs marinated in wine and cornflour

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