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CHICKEN AND COCONUT CURRY

A little like a korma but with a bit more fire

Recipe posted by

Ingredients

  • 450 g (1 lb) boneless, skinless chicken breasts, diced
  • Juice of 1 lemon or lime
  • 2 cloves garlic
  • 1 chilli
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Cumin
  • 2 tablespoon oil
  • 1 medium onion, sliced
  • 1 can coconut milk
  • 50g creamed coconut, crumbled
  • 1/2 teaspoon Garam Masala
  • Salt to taste
  • fresh chopped coriander to serve

Method

Serves: 2-4

  1. Toss the chicken in lemon juice and the spices (except the garam).
  2. Heat the oil in a large pan and fry the onion and chilli until soft. Add the chicken and brown.
  3. Stir in the coconut milk and creamed coconut and simmer for 20 minutes, uncovered. Stir in the Garam Masala and season to taste.
  4. Add coriander just before serving.

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

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