Recipe OF THE WEEK
COCONUT CHICKEN CURRY
Serves 4
4 small boneless, skinless chicken breasts (550g) Sea salt and freshly ground black pepper 1 tbsp vegetable or coconut oil 1 small onion 2 tbsp curry powder 3 garlic cloves 1 x 400ml tin coconut milk 250ml chicken stock 600g cooked basmati rice 1 small bunch of coriander, leaves picked
1 Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Chop up the onion. Meanwhile, cook your basmati rice according to packet instructions, if it is not already cooked.
2 Heat a large skillet over medium–high heat. Add the oil and cook the chicken and onion for 8 to 10 minutes until its golden brown and the onions are soft.
3 Finely chop the garlic cloves and add them to the frying mixture, along with the curry powder. Cook for about a minute.
4 Open the tin of coconut milk and add to the frying pan. Pour in the hot chicken stock and bring the whole mixture to a simmer.
5 Cover the pan and cook it for another five minutes, or until your chicken is cooked through.
6 Fold in the rice and stir the mixture, ensuring the rice and the curry are both hot.
7 Sprinkle with the fresh coriander and serve. ■ Taken from Skillet by Anna Helm Baxter (Hardie Grant) Photography © Beatriz Da Costa