1 tsp butter, unsalted

½ green pepper, diced

½ onion, minced

2 green chilies (mild jalapenos or small poblanos)

2 garlic cloves, minced

1 inch fresh ginger, minced (or 1/4 tsp dry, ground ginger)

450g chicken breast

450g potatoes, diced

1 tomato, diced

½ small lemon, juiced (about 1 Tbsp juice), optional

1 Tbsp curry powder

½ tsp salt

¼ tsp turmeric

1 Tbsp unbleached all purpose flour

250 ml water

250ml Emma UHT Coconut Milk 18%

4-6 hard boiled eggs, peeled, optional

Step 1

Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and sauté for 5 minutes, until soft.

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Step 2

Add the chicken and brown over medium high heat, until golden, 5-7 min.

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Step 3

Add the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.

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Step 4

Mix in the Emma UHT Coconut Milk 18% (and boiled eggs, if using) and simmer for an additional 15 minutes,

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Step 5

Serve immediately with steamed white rice.

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