Coconut Chicken Curry

Ingredients

Serves 4

• 4 chicken breasts (600g) - the thinner the better.
• 2 tsp of curry powder.
• 2 tsp of cumin.

Tsp of chilli powder.

Juice of 1 lemon.

Tbsp of groundnut oil, or any neutral oil.

• For the Coconut Curry Sauce:
• 1/2 tbsp of unsalted butter.
• 1 onion - finely chopped.
• 3 cloves of garlic - finely chopped.
• 10g of ginger - finely chopped.
• 1 &1/2 tsp of curry powder.
• 1 & 1/2 tsp of cumin.

Tsp of chilli powder.

• 400ml tin of chopped tomatoes - blended until smooth.
• 400ml tin of light coconut milk.

Salt and black pepper, to taste.

• To serve:
• 150g of cooked basmati rice, per serving.

Spring onion, thinly sliced to garnish.

Crispy chilli oil, to taste.

1. Preheat the oven to 180°C/ 365°F.
2. Coat the chicken breasts in spices and lemon juice. Cook the chicken breasts in 2 batches. Heat 1/2 the oil in a large, deep pan and sear the 1/2 chicken breasts over a medium-high heat for 5 minute on each side, then repeat for the second batch. Alterntiavley, if your pan is big enough to fit 4 chicken breasts, then cook the chicken all in 1 batch. If the chicken is not cooked through at this point, chuck it into the oven at 180°C/ 365°F for 10-15 minutes, until cooked through. If it is cooked through then just keep the chicken breasts warm.
3. In the same pan, melt the butter, sauté the onion for 3-4 minutes, then add the garlic and ginger, sauté for 2 minutes, add the spices, toast for 1 minute, then add the chopped tomatoes. Bring the pan to a low simmer and cook the tomatoes for 10 minutes, then add the coconut milk and simmer for 15-20 minutes, until the sauce has reached your desired consistency. If you want a super smooth curry sauce, then transfer to a blender and blitz the sauce until smooth! Taste for seasoning, then you’re ready to serve!
4. Add the chicken breast to the basmati give in a bowl, spoon the coconut curry sauce over the rice and around the chicken breast. Garish with spring onion and crispy chilli oil.