One of the quickest curries you can make, and delicious. Serve with basmati rice.
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
Put the butter and oil in a large, deep frying pan over a medium to high heat. When the butter has melted, add the courgettes and chicken and stir around for a few minutes until the chicken is opaque and the courgettes have just softened — they should not have lost their bite. Now stir in the tikka or curry paste, adding more if you want a hotter curry. Lastly add the coconut milk, just to reheat it. Season with salt to taste and turn into a heated serving dish. Roughly chop the coriander or mint leaves and sprinkle them over the top before serving.
© 1997 Josceline Dimbleby. All rights reserved.