Recipe Instructions:
Ingredients
650 g chicken breasts, cut into bite size pieces
2 tsp fresh ginger, julienned
1 tbsp coconut oil
15 curry leaves or lime leaves
425 ml coconut milk
120 ml (8 g) fresh cilantro, chopped
salt and pepper, to taste
Instructions
Prepare the chicken and the ginger. (To julienne is to cut into fine matchsticks).
Put a heavy-bottomed saucepan or a wok on the stove and heat up the oil. You can use olive oil, but for an authentic taste, we recommend coconut oil.
When the oil is hot but not smoking, add in the julienned ginger.
Once the ginger is sizzling, add in the curry leaves. Careful! They’ll sizzle, so step away from the stove. Fry the leaves until they’re crisp.
Add in the chicken and season generously with salt and black pepper. Let the chicken cook for a couple of minutes on high heat without touching it. The chicken should have a golden brown color on the outside.
Add the coconut milk to the pot, then cover with a lid and simmer for 5-10 minutes until the chicken is cooked through. Take the lid off and taste the sauce. Add salt and pepper if needed.
Spoon curry into a bowl and top it with chopped cilantro.
