Coconut chicken curry

Preparation – 10 minutes

Remove any excess fat and sinew from the chicken breasts and cut them into strips. Peel the onion and garlic and finely dice them. Cut the tomatoes into small cubes. Peel the carrots and slice finely.

Prepare chicken stock; use ready-made stock or make a chicken stock from stock cubes. Finely chop the red chilli (for a milder curry you can remove the seeds).

Finishing the coconut chicken curry – 30 minutes

Heat a large saucepan (or casserole) over a medium-high heat. Add a dash of olive oil to the pan and sauté the onion and garlic. Fry the chicken strips for a few minutes, until lightly browned.

Add the carrots and cook for a few minutes. Add the broccoli florets, ginger, a pinch of salt and pepper, and mix well. Fry everything until the vegetables have become fairly soft.

Add the garam masala, cayenne pepper, ground turmeric and cinnamon, and sautée briefly. Add the coriander leaves, chicken stock, coconut milk, and an extra pinch of salt.

Mix everything well and lower the heat. Let the coconut chicken curry simmer for around 15 minutes, then add the diced tomatoes and mangetout.

Add a squeeze of lemon juice to liven up the dish. Don't forget to remove the cinnamon stick from the coconut chicken curry before serving.

This coconut chicken curry is delicious with boiled white rice or noodles. Enjoy your meal!