Coconut Chicken Curry

Ingredients

• 4 chicken breast fillets, chopped into 2cm pieces

• 400 ml of coconut milk

• 1 cube of chicken stock

• 1 lime, zest and juice

• 1 onion, chopped

• 2 cloves of garlic

• 1 tbsp of coriander seeds

• 1 tsp of ground cumin

• 1 tsp of turmeric

• 2 tbsp of olive oil

• 1 small handful of almond flakes, optional

• 1 small handful of coconut flakes, optional

• 6 cardamon pods

• 30 g of fresh coriander, stalks and leaves chopped

Directions

• Step 1

  Start by putting the fresh coriander and seeds, ground cumin, turmeric, cardamom, onion, garlic and 1 tbsp of olive oil into a food processor. Season with sea salt and black pepper and blitz into a rough paste.

• Step 2

  Transfer the paste into a large non-stick pan over a medium heat and cook for 1 min, stirring.

• Step 3

  Add the chicken pieces and 1tbsp of oil, and sauté for 3 mins.

• Step 4

  Add the coconut milk and chicken stock cube to the pan. Bring to the boil, then turn down to a low simmer and cook for 15 minutes.

• Step 5

  Once cooked, turn off the heat and add the zest and juice of the lime and scatter with the toasted almonds and coconut flakes (if using).

• Step 6

  Serve with your choice of rice or poppadoms.