Coconut Chicken Curry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 500 g diced chicken
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tablespoon oil
• 2 tablespoons madras curry paste
• 285 ml coconut milk
• salt and pepper
• 1/2 chopped red pepper
• 1 pinch red chili pepper flakes, to taste
• fresh parsley, to serve chopped

Recipe

• 1 put madras curry paste into a cold deep frying pan. when paste becomes fragrant and starts to sizzle, add diced chicken meat until browned.
• 2 remove chicken from frying pan and set aside.
• 3 put oil into pan and add diced onion and minced garlic.
• 4 cook until soft.
• 5 add chopped red peppers, or whatever veggies you might have hanging around that need to be used up. use whatever strikes your fancy. cook until slightly soft.
• 6 add chicken to vegetable mix, and stir in the coconut milk.
• 7 add salt, pepper and chili flakes if required.
• 8 simmer over low-medium heat for at least 20 minutes to let flavours blend.
• 9 20 minutes is *just* enough time to check email and have a glass of red while the man runs up to the local corner indian joint for hot, fresh, cheap, authentic naan bread!).
• 10 stir occasionally, pour more wine and serve with piping hot naan bread and basmati rice.