Chicken, Potato and Coconut Curry

Chicken, Potato and Coconut Curry

Ingredients:

500g cooked chicken breasts, skinned and cubed

15ml sunflower oil

5-6 spring onions, sliced, plus extra for garnish

1 stalk of lemon grass, finely chopped

1 red chilli, plus extra to garnish

400g can coconut milk

50ml coriander paste

300g cooked and halved small potatoes

Basmati rice to serve

Fresh coriander to garnish

Method:

Heat the oil in a non-stick frying pan. Add the spring onions and cook for 1-2 minutes. Add the lemongrass and chilli and cook for a further minute.

Pour in the coconut milk, stir in the coriander paste and bring to a simmer. Add the potatoes and chicken and cook for 10-15 minutes.

Cook the rice according to the preparation instructions.

Serve the chicken over the rice, garnished with chopped coriander, sliced red chilli and spring onions.

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