Oriental Chicken Curry

• 50 g creamed coconut, cut into chunks
• 300 ml boiling water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon Chinese five spice powder
• 1 teaspoon fresh ginger, grated
• 2 chicken breasts, diced
• 2 tablespoons oil (I used sesame oil)
• 1 garlic clove, crushed
• 1/2 tablespoon soy sauce
• salt
• 1 tablespoon chopped fresh coriander (cilantro)

1. Place the creamed coconut in a bowl and stir in the water. When dissolved stir in the curry powder, chinese 5 spice and ginger. Add the chicken and allow to marinate for an hour.
2. Heat the oil in a wok or pan. Add the garlic and cook for a minute.
3. Remove the chicken from the marinade and cook in the wok/pan for 5 minutes, stirring.
4. Reduce the heat, add the marinade and the soy sauce. Cook for 15-20 minutes.
5. Season with salt and the coriander.
6. Serve with boiled rice or home cooked egg fried rice.

creamed coconut, boiling water, curry powder, chinese five spice powder, fresh ginger, chicken breasts, oil, garlic, soy sauce, salt, fresh coriander

Taken from www.food.com/recipe/oriental-chicken-curry-277456 (may not work)