2 skinless chicken breasts, chopped
1 tbsp olive oil
1 chopped onion
200ml coconut milk and 200ml chicken stock
1 tbsp tomato paste
½ tsp garlic, ½ tsp ginger
1 tsp garam masala, ½ tsp tumeric
1 bunch of fresh coriander, chopped
– Heat the olive oil in a pan, add the onion and cook gently, covered, for 10 minutes.
– Add the garlic, ginger pastes and turmeric. Cook for a minute, then stir in the tomato paste. Cook for another 1 minute. Pour in the coconut milk and stock and cook for 10-15 minutes. Add the chicken pieces for the last 5 minutes, and simmer, making sure they are cooked through and tender and the sauce is slightly reduced.
– When the sauce has thickened, take off the heat, then stir in the garam masala and coriander.
– Serve with rice or chapati.