Sri Lankan Chicken Curry

Serves 2

• 25g ghee, clarified butter or butter
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 red or chillies, seeds removed and cut into fine strips
• 1 tbsp coriander seeds, crushed
• 1 tsp turmeric
• 250g chicken breasts or goujons, cut into bite sized pieces
• 1 tin coconut milk
• 25g creamed coconut
• 2 tbsp lemon juice

Melt the ghee in a frying pan over a medium heat. Add the onion, garlic, chillies coriander seeds and turmeric and fry for 5 minutes, or until the onions start to brown.

Add the chicken and cook until it turns white. Add the coconut milk and bring to the boil, then turn down the heat and gently simmer with the lid on for around 30 minutes.

Turn the heat up and remove the lid. Add the creamed coconut and lemon juice and allow the sauce to reduce, stirring occasionally. Season with salt and pepper to taste.

Serve with simple boiled rice and Brinjal.