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Ingredients
- 2 diced chicken breasts
- Splash of olive oil
- 1 TSP ground cumin
- 1 TSP ground cayenne pepper
- 1 TSP ground turmeric
- 1 TSP ground coriander
- 1 TBSP minced fresh ginger
- 1 Sweet Red, seeded and chopped
- 2 cloves garlic, minced
- 1 (400 ML) tin light coconut milk
- 1 bunch chopped fresh parsley
- salt and pepper to taste
- Desiccated coconut
Method
1. Rinse your chicken thoroughly then dice, mix all your spices together with a splash of oil and marinade your chicken breast.
2. Place medium sized pan over a medium heat and fry your chicken until sealed. Meanwhile, rinse and chop your sweet red pepper into thin strips and add to the pan.
3. Cook until the chicken is thoroughly cooked through and the peppers have softened.
4. Pour in the coconut milk and leave to simmer on a low heat for 5 – 10 minutes, stiring occasionally until liquid has reduced.
5. Serve and garnish with a sprinkle of desiccated coconut.
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