Coconut Chicken Curry This easy, delicious curry is one of my mother’s signature dishes. Serve it with basmati rice and naan or poppadoms.
4 green chillies, seeds removed 1 small bunch coriander 1 tablespoon vegetable oil 3 onions, sliced 2 chicken breasts (about 500g), diced 1 teaspoon crushed garlic 1 teaspoon salt 200g (½ tin) chopped tomatoes 1 teaspoon coriander powder ½ teaspoon ground cumin ½ teaspoon ground turmeric 250ml coconut milk Fresh coriander, coconut chips and extra green chillies for garnish
Using a food processor or mortar and pestle, blend chillies and coriander to a paste. Reserve 1-2 teaspoons for this dish. The remainder can be frozen for later. Heat oil in a medium saucepan or lidded frying pan and cook onions until soft and translucent. Add chicken, chilli/ coriander mix, garlic and salt and cook, stirring occasionally, 5-10 minutes over medium heat. Add tomatoes and spices, cover and cook 15-20 minutes. Add coconut milk and cook over low heat until heated through. Garnish with coriander, coconut chips and extra chillies, chargrilled, if desired. Serves 4