CHICKEN, COCONUT AND PINEAPPLE CURRY

(Serves 4)

“The combination of both coconut milk and creamed coconut in this curry adds a real gloss and weight to the sauce, giving it a gorgeous, velvety texture,” says Nisha.

“If you can’t get creamed coconut, just double up on the tinned.”

INGREDIENTS:

2 thumb-sized pieces fresh root ginger, peeled; 5tbsp vegetable oil; 2 onions, finely chopped; 2 cloves garlic, crushed; 3 skinless, boneless chicken breasts (approx. 600g/1lb 5oz), chopped into 2cm/¾in cubes; 2tbsp garam masala; 1tsp ground coriander (heaped); 1tsp ground turmeric; ¼tsp chilli powder; 100g/3½oz creamed coconut; 400ml/14fl oz canned coconut milk; 2 green chillies, finely sliced; 1½tsp salt; 1tsp brown sugar; 10 chunks canned pineapple, cut into 1-2cm/½-¾in pieces; 100g/3½oz roasted salted cashew nuts; small handful fresh coriander/cilantro, finely chopped, to garnish; 1 red chilli, finely sliced, to garnish; cooked rice, or flatbreads, to serve

METHOD:

1. Finely mince one piece of ginger and slice the other into fine matchsticks. Set aside.

2. Heat the oil in a large pan over a medium heat. Add onions, garlic and minced ginger and fry, stirring continuously, for eight minutes, until golden brown. Add the chicken and stir to combine, then add the garam masala, ground coriander, ground turmeric and chilli powder. Cook, stirring occasionally, for five minutes, to seal the chicken and coat it in the spices.

3. Add creamed coconut, coconut milk, ginger matchsticks, sliced chillies, salt, sugar, pineapple and cashews to the pan and stir to combine, adding a little of the juice from the canned pineapple if the mixture is too dry.

4. Leave to cook, stirring occasionally, for five to 10 minutes, until the chicken is cooked through.

5. Scatter with chopped coriander/cilantro and sliced red chilli, then serve hot with rice or wraps alongside.