Coconut Chicken Curry

Makes: 4 servings
Preparation: 30mns
Total Time: 60mns

Benefits:
This is a recipe that my daughter made for us from one of her cookbooks and its become a staple in our kitchen! It is such an easy, quick and delicious curry, especially for those of you who have never attempted to make a curry. the real goodness here comes from the great spices, all of which have great nutritional qualities. The Turmeric in particular, often referred to as 'liquid gold', is a vey powerful anti-inflammatory. I sometimes add vegetables to this recipe so that my kids can get their 5-a-day...

Ingredients:
4 skinless and boneless chicken breasts
2 level teaspoons of cornflour
300ml of thick plain yoghurt
1 onion, chopped
2 tablespoons of coconut oil
2 cloves of garlic, crushed
Half a teaspoon of ground Ginger
Half a teaspoon of ground Turmeric
2 teaspoons of ground Coriander
1 teaspoon of ground Cumin
150ml of coconut milk
75ml of chicken stock (I suggest making your own, I always make it in bulk and freeze it. On a day when you're planning to cook a chicken dish, simply boil a full chicken with celery, carrot and onion, cinnamon, cloves and a little salt. Use the chicken for your recipe and store the stock in several glass containers in your freezer.)
A pinch of salt and ground black pepper
2 tablespoons of chopped fresh coriander 

Directions:

1. Cut each chicken breast into 3 pieces.
   
2. Mix the cornflour with 2 tablespoons of yoghurt in a bowl, then gradually add the rest, a little at a time.
   
3. Fry the onion on low heat with oil for about 10mns.
   
4. Add the garlic, ginger, turmeric, coriander and cumin. Gently heat the mixture for 2mns, stirring continuously.
   
5. Turn the heat down low and add the chicken. Add and stir in the yoghurt mixture, 1 tablespoon at a a time.
   
6. Stir in the coconut milk and stock, a little at a time. Add the salt and pepper, then cover the pan and cook for 30mns on low heat, stirring the curry often.
   
7. Check that the chicken is cooked by cutting a piece in half. If its not, cook for a further 5-10mns.
   
8. Finally stir in the chopped coriander and serve with rice (brown rice is always better!).