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.