INGREDIENTS

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

INSTRUCTIONS

– 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.

Download Recipe PDF