Italian Chicken Curry

Ingredients:

2 Large Chicken breasts (cubed)

1 large onion, finely sliced

6 Curry leaves
½ tsp Garam Masala
50ml Double Cream

80g Italian Ham (Prosciutto), cut into strips

180ml coconut milk

Fresh coriander, to garnish

For the Paste:

3 green chillies, deseeded and chopped

¼ tsp ground coriander

½ tsp turmeric

3 cloves of garlic, peeled

1” Piece of fresh ginger, chopped

¼ tsp ground cinnamon

2 tbsp olive oil

Salt, to taste

Method:

1. In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2 tbsp olive oil, 2 tbsp cold water and a couple of pinches of salt. Blitz to make a paste.

2. In a large wok heat the remaining oil and over a medium heat fry the onions  for 2 minutes. Once the onions are softened, add the paste and cook for a further minute.

3. Add the chicken in the wok with the sauce, mix well and cook for 5 minutes stirring occasionally.

4. Then add the Ham, Stir then add in the cream and coconut milk and cook on a medium heat for a further 8 minutes without the lid until the sauce starts to thicken.

Once ready, add the Garam Masala & sprinkle some fresh coriander and serve immediately with fluffy rice.

Serves 4