Chiltern View Magazine

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Step 1

Pour a little oil into a large saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour.

Step 2

Add the garlic and cook, stirring for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant.

Step 3

Add the chicken and wait until cooked through.

Step 4

Now pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened.

Step 5

Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened.

Step 6

Season with lemon juice, salt and pepper. Stir in the coriander and pickled chillies and serve in warmed bowls.

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