Green chicken curry

500g chicken breast
1 cup coconut
2 Tbsp green masala
3 Tbsp dhunia leaves
3 young lime/ lemon leaves
1 stalk of lemon grass
1 Tbsp of oil/ ghee

Method:

Over low heat allow coconut milk and stalk of lemon grass to reach boiling point.
Cut chicken into large sized pieces and place them in a frying pan and fry them in a little oil until they are lightly browned.
Stir the masala paste into coconut milk, adjust salt and add leaves.
Pour coconut milk over chicken and simmer gently until chicken is tender.
Garnish with chopped greens- delicious with rice or pasta.

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