Name: Coconut and Ginger Chicken Stir-Fry
Yield: Serves 4
Cuisine: South Indian
Ingredients: steamed rice or dal, to serve; 2 tbsp vegetable oil; 1 tsp chilli powder; a large pinch dried curry leaves, plus extra to serve; 2.5 cm/1 in piece root ginger, peeled and finely chopped; 1 tbsp white wine vinegar; 1 red onion, finely chopped; 500 g/1 lb 2 oz boneless, skinless chicken breasts, cut into 2cm/¾in cubes; 200 ml/7 fl oz/scant 1 cup coconut milk; 1 tsp sea salt; 2 tsp garam masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

This is a South Indian take on a stir-fry with just a tiny bit of sauce to coat the chicken. It’s perfect with dal and rice – they’re best mates. I like this dish very hot, and usually with double the amount of chilli powder. Make it with the normal amount to begin with and see what you think – you can always add more at the end, but taking it out would be a real task.