A small Chicken cut into pieces (washed & pat dried)
2 cloves of garlic, crushed
1 can Coconut Milk or fresh coconut milk
2 Cinnamon leaves or if not available use cinnamon Sticks
Dry curry leaves if available
1 tsp Turmeric
Salt & Black Pepper to taste
1 small Ginger root, crushed
Spicy Masala (Curry mix)
chopped green chillis for more spicy flavour (optional)
Place the chicken pieces in a large bowl, add the masala, turmeric, garlic and ginger. Season with salt and black pepper and mix all to coat and marinate then set aside.
Using a large skillet, heat 2 tbsp vegetable oil, add the coated chicken cubes along with the cinnamon leaves or sticks and curry leaves and stir to seal the chicken.
Once sealed, add the coconut milk and stir to mix.
Bring to a boil, then reduce the heat and let simmer for 15 – 20 minutes or until the chicken is cooked through.
Serve warm with the steamed white rice and enjoy.
*Note: For better taste use free range Chicken
I close my eyes and think of the Mauritian Islands every time, takes me right back