Chicken with Roasted Coconut
1 Tbsp curry powder
2 red chilies, chopped
1 cup grated coconut
1 boneless, skinned chicken breast, cubed
4 cloves garlic, chopped
1 slice ginger, chopped
2 Tbsp oil
1 onion, chopped
1 8 oz tin coconut milk
1/2 zucchini, chopped
Toast the coconut in a dry fry pan until brown.
Combine the coconut, garlic, ginger, coconut milk, chilies
and curry powder in a food processor and whiz together.
Heat the oil in a fry pan over high heat, add the onion and
chicken and cook 2-3 minutes, until the chicken turns brown.
Add the zucchini and the coconut milk mixture, bring to a
boil and let cook a few more minutes.
Serve with rice.