Coconut Chicken Curry - cooking recipe

Ingredients

500 g diced chicken
1 small onion, diced
3 garlic cloves, minced
1 tablespoon oil
2 tablespoons madras curry paste
285 ml coconut milk
salt and pepper
1/2 chopped red pepper
1 pinch red chili pepper flakes, to taste
fresh parsley, to serve chopped

Preparation

Put Madras curry paste into a cold deep frying pan. When paste becomes fragrant and starts to sizzle, add diced chicken meat until browned.
Remove chicken from frying pan and set aside.
Put oil into pan and add diced onion and minced garlic.
Cook until soft.
Add chopped red peppers, or whatever veggies you might have hanging around that need to be used up. Use whatever strikes your fancy. Cook until slightly soft.
Add chicken to vegetable mix, and stir in the coconut milk.
Add salt, pepper and chili flakes if required.
Simmer over low-medium heat for at least 20 minutes to let flavours blend.
20 minutes is *just* enough time to check email and have a glass of red while the man runs up to the local corner Indian joint for hot, fresh, cheap, authentic naan bread!).
Stir occasionally, pour more wine and serve with piping hot naan bread and basmati rice.