This is what happens when two of my favourite worlds collide…and it’s rather good!
- 2 Large Chicken breasts (cubed)
- 1 large onion, finely sliced
- 6 Curry leaves
- ½ tsp Garam Masala
- 50ml Double Cream
- 80g Italian Ham (Prosciutto), cut into strips
- 180ml coconut milk
- Fresh coriander, to garnish
the Paste:
- 3 green chillies, deseeded and chopped
- ¼ tsp ground coriander
- ½ tsp turmeric
- 3 cloves of garlic, peeled
- 1” Piece of fresh ginger, chopped
- ¼ tsp ground cinnamon
- 2 tbsp olive oil
- Salt, to taste
Method:
- In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2 tbsp olive oil, 2 tbsp cold water and a couple of pinches of salt. Blitz to make a paste.
- In a large wok heat the remaining oil and over a medium heat fry the onions for 2 minutes. Once the onions are softened, add the paste and cook for a further minute.
- Add the chicken in the wok with the sauce, mix well and cook for 5 minutes stirring occasionally.
- Then add the Ham, Stir then add in the cream and coconut milk and cook on a medium heat for a further 8 minutes without the lid until the sauce starts to thicken.
- Once ready, add the Garam Masala & sprinkle some fresh coriander and serve immediately with fluffy rice.
Serves 4
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