2 Onions (thinly sliced)
8 Long Green Chillies (thinly sliced)
1 Inch Fresh Ginger (grated)
1 400g Can Coconut Milk
4 Chicken Breasts (cut into chunks)
1 Lime (juiced)
A Splash of Oil
A Pinch of Salt
What About Nan Bread or Rice to Serve? (250g of rice in a large pan, 2/3rds full of boiling salted water for 10-15 minutes and follow the packet instructions for warming up nan bread)
Equipment
1 Large Frying Pan/Wok
1 SHARP Knife
1 Chopping Board
1 Spatula
1 Juicer
The Good Bit
- Heat the oil in the pan then add the onions and cook until they begin to go soft (3 minutes) do not let them colour!!!
- Add in the chillies, ginger, a pinch of salt and the coconut milk and stir well before adding the chicken and bringing to the boil.
- Gently simmer the dish for 30minutes stirring occasionally (after this time cut a piece of chicken in half with your spatula and look to make sure there are no pink bits left, it should be perfectly white) don't be afraid to add a little water to the sauce if it begins to burn to the sides of the pan.
- Once cooked, remove from the heat, stir in the lime juice and serve.
