Malaysian Chicken Curry
1 kg chicken breast, cut to bite size pieces
1tbsp grated fresh ginger
3 cloves garlic, minced
150g natural yoghurt
2 onions, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp vegetable oil
1 small tin pineapple, very finely chopped
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
75g creamed coconut
2 tbsp ground almonds
2 lemons , juice only
Coriander leaves to garnish
Mix the chicken with the garlic, yoghurt and ginger, marinate for 2 hours.
Blend the onions and chilli with a little water to form a paste.
Heat the oil and add the spices, cook for 1 minute, add the ginger and chilli paste and cook for a further 2 minutes.
Add the chicken and stir fry for 10 minutes then add the coconut, a little water and ground almonds and simmer lightly for 30 minutes. Taste and season with salt.
Stir in the lemon juice and pineapple and cook for 2 minutes until warmed through.
Serve with Basmati rice and garnish with coriander leaves.