A quick and easy dinner that is big on flavour. For less heat halve the chilli, for more double it. Serve with slices of fresh lemon or lime, steamed rice and roti/ naan panfried in Nuttelex to soak up the sauce.
2 2 onions, roughly diced
2 cloves garlic, finely chopped
2 – 3 cm fresh ginger, finely chopped
2 red chillies, finely sliced
600 gchicken breast fillets, diced
1/2 tspcoriander seeds
2 tspground turmeric
250 mlchicken stock
300 mlcoconut milk
150 gsugar snap peas
light soy sauce
lemon or lime wedges and basil, to garnish
rice, roti or naan on the side
1Fry the onions, garlic, ginger and chillies in Nuttelex for 2-3 minutes. Add the chicken and fry for a further 2-3 minutes.
2Crush the cumin and coriander seeds in a mortar and, together with the turmeric, stir through the chicken. Deglaze with the stock and add the coconut milk and sugar snap peas. Simmer gently for around 5 minutes, adding a little more stock if necessary. Finally, season to taste with soy sauce.
3Garnish with basil and serve with rice, if desired.