Coconut chicken curry.

First night in Oxford and ended up on autopilot cooking dinner for my aunt. Made a yummy simple curry. Very easy recipe for beginners.

Ingredients:

3 Chicken breasts
Spinach, 2 handfuls
Runner beans, a handful
Carrots, 1 large
Coconut cream
Onion, 1/2 medium
Ginger root, tablespoon.
Tandoori Curry powder, 2 tablespoons
Soy or almond milk
Rice
Olive oil
Salt
Cornflour, 1tsp

Directions:

Peel and finely dice your ginger and onion. Peel, quarter and finely slice your carrots. Small triangular shapes are perfect. Cut the ends of the beans and slice into small pieces. Lastly dice your chicken breast into small chunks.

Through cooking you will want to keep at hand the milk, coconut cream and tandoori curry powder as this cooks a bit like a stew so the liquid will boil off. Before you remove from the stove and during cooking you may want to add more of these ingredients.

Sprinkle some oil and salt into a pot of water and bring to a boil. Add rice, and simmer till cooked.

Place the ginger, onion, carrots, beans and chicken in a cold pan. A wok would be perfect but a large pot would suffice. Pour some oil onto the mix and sprinkle salt to taste. Mix so that the oil covers all the ingredients. When everything is covered in oil place on the stove at medium to high heat. Stir while the onions become clear and the chicken browns. When the chicken is par-cooked and onions turn clear add 1/4c coconut cream, 1c milk and 2tblspoons of curry powder. Stir until a light boil and then reduce heat to simmer. Cover pan and stir frequently until carrots are soft. At this point you may need to add more coconut cream, milk and curry powder. Add spinache and stir until wilted. If the sauce is not thick enough add some cornflour and simmer until thicker.

Serves 2.