Coconut Chicken Curry
RECIPE BY AYSHA BORA SERVES 4 COOKING 1 HOUR, 20 MINUTES (PLUS REFRIGERATION)
1 large chicken, jointed into 8 pieces, excess skin trimmed away 1 large ripe tomato, roughly chopped 1 onion, quartered 15g fresh root ginger, peeled 4 garlic cloves, peeled 6 chillies, stems removed, deseeded (use fewer if you prefer milder curries) 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 2 tablespoons coconut oil 2 x 400ml tins coconut milk 3 eggs, hard-boiled, peeled, halved juice of ½ lemon chopped fresh coriander, rice, chapatis or flatbreads to serve 1. Score each piece of chicken in two or three places, slicing about 1cm into the meat.
2. Put tomato, onion, ginger, garlic, chillies, cumin, coriander, turmeric, salt and pepper into a food…
