Issue 033

January 2008

Ingredients

1 Onion (diced)

2 cloves Garlic (sliced)

1 table spoon Ginger (crushed)

1 whole Red chilli (sliced)

1 each Chicken breast

2 table spoons Mango chutney

½ table spoon Garam masala curry powder

½ tin or Coconut milk

2 table spoons Soy sauce

1 table spoon Ketchup

1 small bag Fresh Coriander / Cilantro

½ Fresh lime

Method 

Heat up a large pan and add some groundnut or vegetable oil. Once hot, cook the onion on a medium heat until soft. Once done add the ginger and fry for thirty seconds, add the chilli and garlic and fry this for around the same time.

Add the curry powder and stir in, add the mango chutney, soy sauce and ketchup. Once you have added all of the above you can now add your cubed chicken and coconut milk, cook this for four to five minutes on a medium heat to cook the chicken throughout, don’t boil it. 

After this time turn off the heat and chop your coriander (including the stalks), throw this all in and stir, squeeze in half a lime and serve with brown rice. 

Storage 

This tastes just as good cold the next day, remember if you are reheating it to make sure it is piping hot before you eat it again.