Coconut and Ginger Chicken Stir-Fry from Mighty Spice Cookbook by John Gregory-Smith
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...
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Ingredients
- 500 g/1 lb 2 oz boneless, skinless chicken breasts, cut into 2cm/¾in cubes
- 1 tbsp white wine vinegar
- 2 1/2 cm/1 in piece root ginger, peeled and finely chopped
- 1 red onion, finely chopped
- a large pinch dried curry leaves, plus extra to serve
- 2 tbsp vegetable oil
- 1 tsp sea salt
- 1 tsp chilli powder
- 2 tsp garam masala
- steamed rice or dal, to serve
- 200 ml/7 fl oz/scant 1 cup coconut milk
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