The recipe was taken from a recent issue of BBC Good Food magazine, which I was very chuffed to find in a book store over here. It's usually a month out of date - but I can cope with that. I'm usually late for everything anyway!!
6 Chicken breasts
3 tbsp olive oil
2 cloves garlic
1 can tomatoes
1 can coconut milk
handful chopped coriander
- Heat olive oil in a large pan, and brown chicken for about 1o mins, turning over to do both sides
- Set chicken on a plate to one side
- Put onions, chile and garlic in a food processor. Whizz to make a paste. (I also added 4 small sweet capsicums from the fridge that needed using up, so not sure how authentic my end dish was!)
- Add the onion paste to the pan, and cook in the oil (left from the chicken) for about 10 minutes until soft.
- Add the can of tomatoes to the cooked onion mixture, and then return the chicken to the pan. Simmer for about 15 minutes.
- Stir in coconut milk to the chicken mixture.
- Simmer for further 15 mins until sauce is thickened.
- Sprinkle over a good handful of chopped coriander to serve.
We had ours with garlic bread, and green salad. Could also be served with rice, or whatever you fancy!