CHICKEN, COCONUT AND PINEAPPLE CURRY

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.

SERVES 4

2 thumb-sized pieces of fresh root ginger, peeled

5tbsp vegetable oil 2 onions, finely chopped 2 garlic cloves, crushed 3 skinless, boneless chicken breasts (approx 600g/

1lb 5oz), chopped into

2cm (¾in) cubes

2tbsp garam masala 1 heaped tsp ground coriander

1tsp ground turmeric

¼tsp chilli powder

100g (3½oz) creamed coconut

400ml (14fl oz) coconut milk 2 green chillies, finely sliced 1½tsp salt

1tsp brown sugar

10 chunks of pineapple (from a tin), cut into 1-2cm (½-¾in) pieces, and a little of the juice if necessary 100g (3½oz) roasted salted cashew nuts

TO SERVE

A small handful of fresh coriander, finely chopped 1 red chilli, finely sliced Cooked rice or flatbreads

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

Heat the oil in a large pan over a medium heat. Add the onions, garlic and minced piece of ginger and fry, stirring continuously, for 8 minutes, until golden brown.

Add the chicken cubes to the pan and stir to combine with the onion mixture, then add the garam masala, ground coriander, ground turmeric and chilli powder.

Cook, stirring occasionally, for 5 minutes, in order to seal the chicken and thoroughly coat it in the ground spices.

Add the creamed coconut, coconut milk, ginger matchsticks, sliced green chillies, salt, brown sugar, pineapple and cashew nuts to the pan and stir to combine, adding a little of the juice from the tin of pineapple if the mixture is too dry. Leave to cook, stirring occasionally, for 510 minutes, until the chicken is completely cooked through.

Scatter the curry with chopped coriander and sliced red chilli, then serve hot with rice or flatbreads alongside.