Spiced Coconut Cream Chicken

This is a lightly spiced creamy chicken dish and will re-heat well if you wish to make it a day in advance or you can freeze it, thaw overnight, bring to boil and simmer gently for 10 mins. Delicious served with fruit and nut rice.

Prep: 25mins. Cooking: 1 hour Serves: 6 EASY

125g onion
1 green chilli
175g tomatoes
50g creamed coconut
4 tbs. Oil
1.4kg skinless chicken breast fillets
6 garlic gloves
2 1/2 tsp. ground cumin
2 tsp. ground coriander
½ tsp. ground turmeric
1 tsp. garam masala or mild curry powder
1 tsp. of ground paprika and 1 tsp. poppy seeds
1 ½ tsp salt
6 tbs. double cream
fresh coriander and lemon wedges to garnish

1. Finely chop the onion, deseed and finely chop the chilli. Skin, deseed and finely chop the toms. Coarsely grate the creamed coconut.
2. Heat the oil in a large sauté pan and brown the chicken a few pieces at a time until golden on both sides. Remove and drain on kitchen roll.
3. Lower the heat, add the onion and crushed garlic, stirring occasionally until brown. Stir in the spices, paprika, poppy seeds, salt creamed coconut and chilli. Cook stirring for a minute.
4. Add the tomatoes and cook for 3-4 mins till the mixture is like a thick paste.
5. Return all the chicken to the pan with 5-6 floz of water. Bring to the boil, cover and simmer fro 20-30 mins or until the chicken is tender. Stir halfway through cooking time.
   Gently stir in the cream and simmer for 1-2mins. Adjust seasoning and serve garnished with fresh coriander and lemon.