The creamy coconut sauce seems to tone down the spiciness, giving quite a mild curry, but you can always make it hotter by adding chilli
powder or chopped fresh chillies with the other spices.
powder or chopped fresh chillies with the other spices.
2 tablespoons oil
675 g (1/2 lb) chicken breast, diced
1 onion, chopped
1 clove garlic, crushed
2.5 cm (1 inch) piece of fresh root ginger, grated
1 tablespoon ground coriander
2 tablespoons medium Madras curry powder
227 g can chopped tomatoes
6 tablespoons dry white wine
300 ml (1/2 pint) chicken stock
pinch of salt
75g (3oz) Coconut Milk Powder
410 g can Evaporated Milk
boiled rice, to serve
shavings of fresh coconut, to garnish
675 g (1/2 lb) chicken breast, diced
1 onion, chopped
1 clove garlic, crushed
2.5 cm (1 inch) piece of fresh root ginger, grated
1 tablespoon ground coriander
2 tablespoons medium Madras curry powder
227 g can chopped tomatoes
6 tablespoons dry white wine
300 ml (1/2 pint) chicken stock
pinch of salt
75g (3oz) Coconut Milk Powder
410 g can Evaporated Milk
boiled rice, to serve
shavings of fresh coconut, to garnish
method
1. Heat the oil in a large saucepan and quickly fry the chicken.
2. Add the onion and garlic and stir-fry for 2 minutes, being careful not to let the garlic burn. Add the ginger, coriander, curry powder, tomatoes, wine and stock. Stir well and season.
3. Cover and simmer for 30 minutes, until the meat is tender.
4. In a bowl mix the Coconut Milk Powder with the Milk. Add to the pan, stir well, and simmer for 5 minutes. Garnish with the coconut shavings and serve with boiled rice.
2. Add the onion and garlic and stir-fry for 2 minutes, being careful not to let the garlic burn. Add the ginger, coriander, curry powder, tomatoes, wine and stock. Stir well and season.
3. Cover and simmer for 30 minutes, until the meat is tender.
4. In a bowl mix the Coconut Milk Powder with the Milk. Add to the pan, stir well, and simmer for 5 minutes. Garnish with the coconut shavings and serve with boiled rice.
serving amount
serves 4-6
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