Chicken Coconut Curry

Ingredients:

3 tablespoon organic coconut oil
2 whole onions, Julienne cut
1 tablespoon ginger root, grated
1 teaspoon garlic, crushed
1 bunch curry leaves
2 whole green chilies, chopped
1/2 teaspoon turmeric powder
1 teaspoon cumin, ground
1 tablespoon ground coriander
1/2 teaspoon red chili powder
1 whole tomato, peeled and cubed
400g boneless skinless chicken breasts, chopped
1/2 teaspoon salt for seasoning
200ml coconut milk, thick
1 cup water
1 bunch coriander leaves, to garnish

Method:

1. On medium flame, heat the coconut oil in a pan. Add onions and fry until golden brown.

2. Add ginger, garlic, curry leaves and chillies and stir fry for one minute.

3. Add the turmeric powder, cumin powder, coriander and chilli powder, stir and fry for about 30 seconds.

4. Now add tomato and fry for two minutes.

5. Bring the chicken pieces into the pan, add salt and mix well. Cook for five minutes, stirring occasionally.

6. Add water, cover the pan and let it cook for 20-25 minutes.

7. Lower the flame and add coconut milk. Simmer for about 10 minutes.

8. Garnish with fresh coriander leaves and serve warm with boiled rice.