Spicy, succulent and oh-so-scrumptious! Take your taste buds around the world with this tasty peri peri coconut chicken curry - perfect for dinner any night of the week!
1.Heat oil in a large heavy-based saucepan; cook chicken, in batches, until browned all over. Remove from pan.
2.Meanwhile, stir coconut in a medium frying pan, over low heat, for 3 minutes or until golden. Remove coconut from the pan immediately to prevent it over-browning.
3.Meanwhile, stir coconut in a medium frying pan, over low heat, for 3 minutes or until golden. Remove coconut from the pan immediately to prevent it over-browning.
4.Serve curry with coconut rice.
Cook 1 cup (200g) basmati rice if you are unable to buy microwave rice. This recipe is not suitable to freeze.
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