Coconut Chicken - cooking recipe

Ingredients

10 oz coconut milk
2 None spring onions, chopped
1 oz cilantro leaves, chopped
2 cloves garlic, peeled and crushed
1 tsp ground cumin
1 tsp garam masala
1/2 tsp ground ginger
6 None boneless, skinless chicken thighs, halved
1 head iceberg lettuce, thickly sliced
None None thinly sliced red onion, to serve
None None cucumber strips, to serve

Preparation

To marinate, place all ingredients except for chicken, sliced red onion and cucumber strips in a shallow bowl and mix well. Add the chicken pieces and toss to coat. Cover and refrigerate 2 hours.
Heat a large non-stick frying pan over medium heat. Cook chicken 5 mins each side, brushing regularly with the marinade, until cooked through. Serve on a bed of lettuce with the red onion and cucumber strips.