Probably serves 4 – please note this is a dish based on your tastes so adjust accordingly – these are just guidelines
600g chicken breast fillets, sliced
Dash of extra virgin olive oil
1 onion – peeled, halved and sliced
1 Red Pepper, cored & sliced
1 – 2 tsp Ginger
½ - 1 tsp chilli
1 clove garlic, crushed
1 – 2 tsp medium curry powder
1 – 2 tsp Thai Seven Spice (really recommend the Cape Herb & Spice Company brand here – makes all the difference)
5mls veg stock or chicken stock
1 tin coconut milk
½ tin tomatoes, diced
2 cups (approximately) seasonal veg of your choice – I love the combination of marrows, baby corn & maybe even a little thinly sliced pumpkin or butternut
Fresh Coriander, washed and chopped – a good handful to start and see how you like it
So lets get cooking ...
In a pan heat the oil and quickly seal the chicken breast slices over a high heat, reduce the heat add the tin of coconut milk and simmer for about 20 minutes until tender over a low heat (will depend on the thickness of your slices)
While the chicken does its thing …
In a separate pan heat a little oil and add the onions, stirring till soft
Stir in the red pepper and cook a little longer
Add the ginger, chilli, garlic, curry powder & Thai seven spice mix
Stir through until just heated
Add the ½ tin of tomatoes, 125ml water & stock, and your seasonal veggies
Simmer for about 10 minutes until the veggies are tender but not “soggy” and the sauce has reduced by about ½
Stir the chicken and coconut into the vegetable and spice pot and simmer for a further 5 minutes
When you are ready to serve, stir through the fresh coriander leaves and
Serve on top of steaming basmati rice
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