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Chicken with roasted Coconut




Source of Recipe


James Barber


List of Ingredients




1 Tbsp curry powder
2 red chillies, chopped
1 cup grated coconut
1 boneless, skinned chicken breast, cubed
4 cloves garlic, chopped
1 slice ginger, chopped
2 Tbsp oil
1 onion, chopped
1 8 oz tin coconut milk
1/2 zucchini, chopped


Recipe



Toast the coconut in a dry frypan until brown. Combine the coconut, garlic, ginger, coconut milk, chillies and curry powder in a food processor and whiz together. Heat the oil in a frypan over high heat, add the onion and chicken and cook 2-3 minutes, until the chicken turns brown. Add the zucchini and the coconut milk mixture, bring to a boil and let cook a few more minutes.
Serve with rice.