Quick Indian Chicken and Courgettes in Coconut Milk

Name: Quick Indian Chicken and Courgettes in Coconut Milk
Yield: Serves 6
Ingredients: handful fresh coriander or mint leaves; 75 g/3 oz coconut milk powder; 300 ml/½ pint full cream milk; 6 medium-sized skinless chicken breast fillets; salt; 25 g/1 oz butter; 450 g/1 lb smallish courgettes; 3-5 teaspoons tikka paste or mild curry paste; 1 tablespoon groundnut oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

One of the quickest curries you can make, and delicious. Serve with basmati rice.

Ingredients

300 ml/½ pint full cream milk
75 g/3

Main course
Gluten-free

Method

Put the milk in a saucepan, bring just to the boil and remove from the heat. Stir in the coconut milk powder and whisk until smoothly dissolved. Then add a teaspoon of salt and leave on one side. Top and tail the courgettes, cut them in half and then into chip-shaped sticks. Slice the chicken breasts