Coconut Chicken Curry

Ingredients:

For the Chicken Marinade

• 1 teaspoons Black Pepper
• 5 Chicken Breasts chopped
• 4 teaspoons Curry Powder
• 4 cloves Garlic crushed
• 1 teaspoon Salt
• 2 tablespoon Wilson’s Extra Virgin Olive Oil

For the Sauce

• 2 teaspoons Black Pepper
• 2 teaspoon Cinnamon
• 500ml Coconut Cream
• 4 tablespoons Wilson’s Coconut Oil
• 4 teaspoons Curry Powder
• 6 cloves Garlic crushed
• 2 tablespoon Greek Yoghurt
• 2 tablespoons Honey
• 4 onions peeled and chopped
• 2 teaspoons salt
• 2 handful Fresh Coriander finely chopped (keep a bit aside for your garnish)
• 4 tablespoons Fresh Ginger freshly grated
• 1 small Green Chilli
• 1 teaspoon Ground Cumin
• 2 teaspoons Turmeric

Method

Marinade the chicken with some Wilson’s Extra Virgin Olive Oil, some garlic, curry powder, salt and pepper for at least 2 hours. When the chicken is marinaded, start by placing the garlic, chillies, onions and 2 tablespoons of Wilson’s Extra Virgin Olive Oil in a pan and cook for 2-3 minutes until the onions begin to brown. Add in the chicken and cook thoroughly, roughly 10 minutes. Next, make the sauce: place the onions, garlic, chillies and a little water in a blender and blitz to a creamy texture.

Measure out the spices (curry powder through cumin) into a small bowl. In a large saucepan heat the Wilson’s Coconut Oil over medium heat. Next, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly.
Add the ginger, coconut cream, yogurt, pre-measured spices, and honey and mix together. Turn the heat down to low and simmer 35-40 minutes, mixing regularly, until the sauce has reduced. Garnish with fresh coriander.