Ingredients

  • 800g Chicken cut into bite-size pieces
  • 2 tbsp vegetable oil
  • 4 onions, chopped
  • 2 cloves garlic, finely chopped
  • 2 peppers,deseeded and finely sliced
  • 3 tbsp curry powder
  • 2 cans chopped tomatoes
  • 50g creamed coconut, grated
  • 3 tbsp fresh coriander, chopped
  • Long grain rice, boiled, to serve

Method

  1. Preheat the oven to 160C/Gas 3. In a nonstick frying pan, fry the chicken- as much as you can fit in a single layer – until brown on both sides, in 1 tablespoon of vegetable oil. Remove to a plate and repeat with the rest. When all the chicken has been browned, transfer to a large casserole dish.
  2. Add the remaining oil to the pan and fry the onions until soft and golden. Add the garlic and peppers, then cook for another 4 minutes.
  3. Stir in the curry powder and cook for a minute, then add the tomatoes – breaking them up with a wooden spoon – and creamed coconut. Stir to combine, then add to the chicken. Season, cover and cook in the oven for 2½ hours. Stir in the coriander and serve with boiled long grain rice.