Ingredients
2 medium onions
3 garlic cloves
1 teaspoon ground ginger
1 teaspoon chili powder
1 pinch salt and black pepper
3 tablespoons vegetable oil
4 skinless chicken breasts
1 lemon
55 g creamed coconut
300 ml hot water
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Professional-grade blender — silky purees, hot soups, nut butters
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Peel and chop the onions, and peel and crush the garlic. Mix the ginger, chili powder, salt and black pepper in a bowl. Heat the oil in a large frying pan. Add the chicken breasts and cook them gently for five minutes on each side. Lift the chicken breasts onto a paper towel. Put them with another paper towel to remove extra oil. Cut the lemon in half and squeeze it. Sprinkle the chicken with the spice mixture and some lemon juice. Grate the creamed coconut finely. Put it into a bowl with the hot water and whisk it until it looks like milk. Heat the oil in the frying pan again. Cook the onions and garlic over a low heat until they are soft. Put the chicken back into the frying pan and pour the coconut mixture over it. Stir everything together. Cook the chicken for about 20minutes. Until it is cooked right through.