COCONUT CHICKEN CURRY
300ml coconut milk
2 tbsp tomato puree
1 tbsp dried crushed chilli
2 tbsp ground almonds
2 tsp turmeric
2 tsp garam masala
2 tsp cumin
4 chicken breast fillets cut into bite sized pieces
2 onions chopped
2 garlic cloves, crushed and finely chopped
2 tbsp coconut oil
4 tbsp fresh coriander
Mic the coconut milk with the tomato puree, chilli, almonds, turmeric, garam masala, cumin and 1 tbsp water. Add the chicken and coat all of the pieces. Cover with ling film and refrigerate for at least an hour.
Cook the onions and garlic in one tsp of cocnut oil until soft.
Remove the chicken from the marinade, add to the pan with the onion and cook for 2 mins, covered over a low heat. Add the marinade and the remaining oil and cook for 15-20 mins.
Stir in the fresh coriander and serve.