Coconut chicken curry

Preparing the curry -- 10 minutes

CLEAN and cut the two chicken fillets into strips. Finely dice the onion. MINCE the four garlic cloves. Dice and/or slice the carrot into pieces. 

Prepare 1 cup of chicken stock, this can be store-bought but preferrable home-made. Finely slice the red chilli pepper.

Cooking the coconut chicken curry -- 30 minutes

PLACE your big pan on medium-high heat. ADD 1 tablespoon of olive oil into the pan. Lightly saute the diced onions and minced garlic cloves. 

Bake the chicken strips for a few minutes until lightly coloured. ADD in the sliced or diced carrots and let simmer for about 3 minutes.

Add broccoli, ginger, a pinch of salt and pepper and mix together. Cook until softened, this can usually take up to 5 minutes. 

ADD garam masala, cayenne pepper, turmeric, coriander, 1 cinnamon stick, chicken stock, coconut milk and another pinch of salt.

MIX together, reduce heat to medium-low and let simmer for about 15 minutes. Add the diced tomatoes and mangetout (snow peas) in the end to prevent them from overcooking.

Cook for another 5 minutes and add in the sliced red chilli pepper. Season with more salt, pepper or herbs. Squeeze in some lemon juice for that extra freshness!

When you're ready to serve, be sure to remove the cinnamon stick. Serve with (plain white) rice. Enjoy!