Serves 4
Ingredients:
500g chicken breasts
400ml coconut cream
10g fresh ginger
15 Curry Leaves
1 handful fresh Coriander
1 tbsp coconut oil
1 tsp Salt
1 tsp Pepper
Method:
- Scrape the papery skin off the ginger with a spoon and julienne it finely.
- Cut up the chicken into bite-sized pieces.
- Roughly chop the coriander.
- Get a thick-bottomed saucepan or a wok on the stove and heat up the tablespoon of oil.
- When the oil is hot but not smoking, add in the julienned ginger.
- Once the ginger is sizzling, add in the curry leaves. Careful! They’ll splutter like crazy at this point so step away
from the stove. Let the curry fry till they’re crisp. - Add in the chicken and season generously with the salt and black pepper.
- Now let the chicken cook for a couple of minutes on high heat without touching it. You want the chicken to get a
bit of golden brown colour from caramelisation. - Add the coconut cream, then cover with a lid and cook it for five minutes on low heat.
- After five minutes, take the lid off and taste the curry for seasoning. Adjust salt and pepper if needed.
- If it’s done to your liking, finish it off with the chopped coriander. Give it all a good mix and take it off the heat.
