Spicy Chicken with Coconut Milk

Ingredients

• 4 chicken breasts, part boned with skin on
• 2 tablesp. olive oil
• Knob butter
• Salt and freshly-ground black pepper
• 1 onion, finely chopped
• 3cm piece fresh ginger, finely chopped
• 3 cloves garlic, finely chopped
• 2 chillies, deseeded and finely chopped
• 3 tomatoes, chopped
• 1 teasp. each of cumin and coriander seeds
• 5 cardamom pods, cracked open and seeds removed (pods discarded)
• 400 ml tin of low fat coconut milk
• Juice of 2 limes
• 1 bunch of fresh basil leaves, chopped

Instructions

1. 1

   Put the oil and butter in a large frying pan over a medium-high heat.

2. 2

   Season the chicken and fry until browned. Transfer to a plate.

3. 3

   Add the onion, ginger, garlic and chillies to the pan and cook for 2 minutes. Stir in the tomatoes and allow them to cook for a minute or two.

4. 4

   Grind the dry spices to a powder in a pestle and mortar. Add to the tomato mixture and cook for a minute.

5. 5

   Add the coconut milk to the pan along with the browned chicken breasts. Season and simmer for 30 minutes, turning occasionally until the chicken is cooked through.

6. 6

   Add the lime juice and basil leaves just before serving. Serve with rice and a green salad.