Coconut Curry Chicken

Ingredients

Chicken and marinade

• 2 boneless chicken thighs or cubed breast, soaked in vinegar
• 1 tbsp grated ginger
• 1 tbsp crushed garlic
• Salt
• Black pepper
• 1 tsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp tomato paste
• 1 tbsp yogurt

For cooking

• 1 onion, finely chopped
• 1 large bell pepper, mixed or green
• 1 tomato, peeled and finely chopped
• 1 medium green apple, grated
• 1 tbsp curry powder
• 1 tbsp masala spice
• 2 stock cubes
• 2 cups coconut milk
• 1 cup cooking cream
• 2 tbsp butter and vegetable oil
• Chili (optional)

For serving

• Long grain white rice with salt, oil and cumin

Method

1. Marinate the chicken in the marinade for at least an hour, preferably 4.
2. Heat the pot with the oil and butter, add the chicken with its marinade until browned, and set aside.
3. In the same pot, fry the spices until fragrant, then add the onion, pepper and tomato and let it reduce. Return the chicken, add the stock cubes, apple, coconut milk and cream and let it boil together. Taste and adjust with salt, black pepper and more curry if needed. Serve with cumin rice.