2 large chicken fillets butterflied from S Collins & Son
Half an onion sliced
1 clove of garlic roughly chopped
3 tbsps of tomato purée
2 tbsps of mild curry powder or garam masala
1 tin of coconut milk
Some grated ginger
4tbsps of sweet chilli sauce
1tbsp of mango chutney
For the spirialised courgette
2 courgettes spiralised with lime zest juice and a pinch of salt and mix in a bowl.
Cooking Method
For the chicken- in a frying pan with some oil and salt pan fry on a medium to high heat for 2-2 ½mins on each side.
For the sauce- in a hot saucepan with some oil sweat your onions, garlic and lemon grass for 30 seconds on a high heat.
Reduce the heat and add in the curry powder and tomato purée. Cook them out for another 30 seconds.
Finish making the sauce by adding the coconut milk, ginger, and sweet chilli and seasoning to your liking with salt and cracked black pepper.
Once the sauce is made you can chop in the chicken and serve.
For the sliced shallots- toss them through the flour until evenly coated. Heat the oil in a wok or deep frying pan and cook them on a high heat until golden. Remove from the oil with a slotted spoon onto some kitchen paper and serve.
