Konkani Green Curry Recipe

You Need:

500g diced chicken (thighs are best) or use paneer or firm tofu for a veg version (following the same cooking instructions)
1 onion - thinly sliced
2 cloves of garlic - finely chopped
Fresh ginger - finely chopped to make 2 tsp
20g bunch of coriander - roughly chopped
1 lime
100g natural yogurt (full fat is best) or dairy-free alternative
20g desiccated coconut
Rice and salad to serve


Method:

Soak the desiccated coconut and KONKANI GREEN CURRY BLEND in 200ml freshly boiled water from the kettle
Fry the onion in 2 tbsp oil, stirring occasionally, for 10 minutes or until soft and translucent
Add the garlic and ginger and cook for 1 minute or until soft
Add the chicken and cook for 5 minutes or until beginning to cook around the edges
Blend the soaked coconut mixture (including all the soaking liquid) with the coriander, juice of ½ the lime and 1 tsp salt to a smooth sauce (adding an extra splash of water if necessary)
Add the sauce to the chicken (add an extra 200ml water if using paneer) then cover and cook for 25 minutes or until the chicken is cooked through and coated in a thick green sauce
Stir in the yogurt and serve alongside the rice and salad, with the remaining ½ lime to squeeze over