10 - 20 minutes
2 - 3 people
4 dessert spoons shredded coconut
2 teaspoons desiccated coconut
1 tin organic coconut milk
1 thumb sized piece of fresh ginger
2 small carrots
Thai dried red chillies (I used 3 as my wife does not eat as hot as I do, but 5 is better)
4 teaspoons coriander seeds
¼ teaspoon mustard seeds
1 teaspoon powdered fenugreek
5 cm piece of cinnamon
1 teaspoon cumin seeds
2 teaspoons powdered turmeric
2 dessert spoons Tamarind paste
150 g French green beans
10 curry leaves
4-5 twists of salt
1 pack of organic free-range chicken breasts, 450 g, or I medium sweet potato/4 hardboiled eggs
Start by heating a dry saucepan then adding the shredded coconut. Stirring constantly heat until they turn a nice golden colour, then remove to a bowl. Place the pan back on the heat and add the chillies, cinnamon, coriander seeds, cumin seeds, mustard seeds, peppercorns and cloves. Heat and stir for a few minutes until the seeds start to pop then remove to a blender. Add the coconut milk and desiccated coconut along with tamarind paste, turmeric, salt and fenugreek then blend until you have a smooth sauce.
Continue your preparation by peeling and grating the ginger and carrot. Then remove any sinew or fat from the chicken breasts and cut into bite sized chunks. Heat a dessert spoon of oil in a saucepan and, when hot, add the shredded carrot and ginger. Stir-fry for one to two minutes then add the smooth sauce and bring to a simmer. Add the chicken breast pieces and simmer for eight minutes stirring occasionally, then add the French green beans, toasted shredded coconut and curry leaves and simmer for another two minutes.
If making with Sweet Potato, leave to simmer for 20 minutes then check they are soft in the middle before adding the French green beans, toasted shredded coconut and curry leaves and simmer for another two minutes. If using boiled eggs, follow the same procedure as the chicken version. Serve with rice.