Chicken Madras - cooking recipe

Ingredients

2 tbsp unsalted peanuts, roughly chopped
2 tbsp coconut flakes
3/4 cup plain yogurt
1 tsp cayenne pepper, plus extra to taste
7 cup broccoli florets
3 tbsp oil
1 None onion, peeled and diced
1 20 oz can pineapple chunks, drained
2 tbsp Madras curry powder
1 1/4 cup vegetable stock
1 3/4 cup coconut milk
None None hazelnut-sized piece fresh root ginger, peeled and finely chopped
14 oz chicken breast fillet, cut into strips
3 tsp cornstarch, mixed with a little water to a smooth paste
None None Naan bread, to serve

Preparation

Heat a frying pan and toast the peanuts and coconut until browned. Remove from the pan and allow to cool. In a bowl, mix the yogurt and 1 tsp cayenne pepper.
Place the broccoli, 1 inch of water, and a pinch of salt in a saucepan over medium heat. Cover and steam for 5 mins. Drain and refresh with cold water.
Heat 2 tbsp oil in a large saucepan and saute the onion and pineapple for 3 mins. Sprinkle in the curry powder and saute for 30 seconds. Add the stock, coconut milk, and ginger. Bring to a boil and simmer for 6 mins.
Heat 1 tbsp oil in a large non-stick frying pan and cook the chicken for 4 mins. Season with salt and cayenne pepper. Add to the stock mixture. Stir in the cornstarch and the broccoli and simmer for 1 min.
Spoon into bowls and sprinkle with the peanuts and coconut. Serve with the yogurt dip and naan bread.