Spicy Yoghurt Chicken Recipe
Serve with brown basmati rice (or just plain rice), and a nice colourful veg such as peas.
Cut chicken breasts into bite-sized pieces.
Mix in a large bowl the chicken pieces, yoghurt, and spices. Place in fridge until you are ready to cook dinner. In any event, try to give it a bit of time in the fridge for the flavours to develop.
Heat a large frying pan with the oil in it. Fry the onion until soft. Pour in the chicken and yoghurt mixture. Bring this to a simmer, then cover, and let simmer for 30 minutes. Add the coconut, then let simmer for another 10 minutes.
If you have fresh coriander, chop up several leaves and stir in. Serve immediately.
Great with the fresh coriander, but you can still make the recipe without it.