chicken and coconut curry
rating:3 chicken breasts, skin removed
1 large onion
3 cloves garlic
2 heaped teaspoons of the curry paste of your choice - I used Patak's Coriander and Garlic
1/2 block creamed coconut
water
ghee
light oil
Chop the onion very finely, and also the garlic. Saute these in a pan using half ghee and half light oil. They need to soften to almost a must, not brown, as this is a pale curry.
When soft, add water to cover and then add the curry paste. Mix this in well
Chop the chicken into chunks, and add that into the broth, then add in the coconut block. I ususally chop that up a bit so that it melts evenly.
Simmer until the chicken is done.
