750g chicken breasts
2 large onions
1 small piece ginger root, peeled and chopped
2 garlic cloves, peeled
2 tablespoons water
5 tablespoons olive oil
3 tablespoons curry powder
2 tablespoons plain flour
500ml chicken stock
2 celery stalks, sliced
1 bell pepper, seeded and diced
1/2 teaspoon cumin seeds
150g button mushrooms (optional)
Half tin of coconut milk (optional)
2 tomatoes, peeled, seeded and sliced
50g toasted shredded coconut
Cut 1 onion in fourths.
In a blender or food processor process onion ginger and garlic until very finely chopped.
Heat 3 tablespoons of olive oil in a saucepan.
Add onion mixture and curry powder and fry 2 minutes stirring constantly.
Cut chicken in bite-size cubes and add to onion mixture.
Fry until chicken is seared.
Stir in flour and cook 1 minute.
Stir in stock and bring to a boil.
Cover and simmer gently 15 minutes.
Meanwhile peel remaining onion and separate in rings.
Heat remaining oil in a frying pan.
Add celery onion rings bell pepper cumin seeds and mushrooms if desired and fry gently 4 minutes.
Add vegetable mixture to chicken mixture and cook 15 minutes.
Stir in creamed coconut.
Add tomatoes and heat through.
Garnish with shredded coconut if desired and serve hot with cooked rice.
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