Coconut Chicken Curry - The Good Bite

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Step 1

Preheat the oven to 180°C.

Step 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. Alternatively, 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 for 10-15 minutes, until cooked through. If it is cooked through then just keep the chicken breasts warm.

Step 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!

Step 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.

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