An aromatic curry to warm you up.

Ingredients

Serves 4

For the curry: 

  • 4 chicken breast – cut into chunks
  • 1 white onion - diced
  • 3 cloves garlic – minced
  • 2 red chilli – small dice (leave the seeds in if you want the curry hot)
  • 1 tbsp ginger- minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 lime leaves
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 2 tins coconut milk
  • 2 tbsp fish sauce-optional 
  • Roughly chopped fresh coriander or basil 

For the rice: 

  • 200g cooked long grain rice
  • 1 tbsp butter
  • 1 tsp oil
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • 75 g raisins
  • 50 g desiccated coconut
  • 75 g flaked almond or pine nuts
  • 1 tsp salt 

Method

For the curry: 

  1. Fry the chicken in a pan until golden brown
  2. Add the onions, chilli, garlic & spices
  3. Mix well & Fry for 2 minutes 
  4. Add the coconut milk & lime leaves 
  5. Bring to a simmer for 8 minutes 
  6. Take off the heat & stir in the fish sauce 

For the rice: 

  1. Heat the butter in a pan until sizzling 
  2. Add everything except the rice 
  3. Mix well. once the nuts start to brown stir in the rice .
  4. Serve with your curry