- 2 chicken breasts (approximately 700 g)
- 1 large yellow onion finely chopped
- 2 pressed garlic cloves
- 3 tablespoons oil
- 20 cl coconut milk or cream
- 1 tablespoon curry powder
- 1/2 teaspoon powdered ginger (optional)
- 1 handful of golden raisins (optional)
- Finely chopped coriander or flat-leaf parsley
- Salt and pepper
Peel the onion then slice it and press the garlic.Place in a pan with 1 tablespoon of oil. Mix and cook over medium heat for 3 to 5 minutes, until the onion is golden. Meanwhile, cut the chicken into small cubes.Then add 2 tablespoons of oil.When hot, add the meat and brown it over high heat (but not too much) for 5 minutes so that it is seared and lightly browned on all sides. Then pour in the coconut milk or cream, curry powder and ginger. Add salt and pepper. Stir then simmer for at least 15 minutes over medium heat and covered.5 minutes before the end of cooking, add the raisins if desired, and possibly a few spinach leaves. Stir.Depending on the desired texture (more or less fluid) you can cook a little longer. Serve hot with chopped fresh herbs and some toasted almonds or peanuts.You can accompany it with rice and/or cheese naans.