This recipe came about because I had half a tin of coconut cream leftover in the fridge after making some coconut-flavoured glaze my macarons.
Supper was going to be a simple creamy chicken & pasta but the little addition of coconut cream made the biggest difference and turned the dish from ordinary to lip-licking deliciousness.
Saute half an onion with a light drizzle of olive oil
Add 1 tsp crushed garlic and 500g cubed chicken fillet
salt & pepper to taste
1/4 tsp turmeric
1/2 tsp rough red chilli flakes
1/2 tsp crushed green chilli (optional)
pinch of cayenne pepper
Let cook on medium heat. When halfway done, add half a tin of coconut cream and 125 ml fresh cream (or you can use the entire tin and leave out the fresh cream)
Let simmer until cooked. Before serving add in chopped Basil and stir.
Serve on a bed of pasta, topped with chopped chives and crumbled feta.
It tastes alot like a cheat’s version of Khowse…so the perfect accompaniments would be onions sambals and fried samoosa pastry.