Chicken Madras

• 2 tbsp unsalted peanuts, roughly chopped
• 2 tbsp coconut flakes
• 3/4 cup plain yogurt
• 1 tsp cayenne pepper, plus extra to taste
• 7 cup broccoli florets
• 3 tbsp oil
• 1 None onion, peeled and diced
• 1 20 oz can pineapple chunks, drained
• 2 tbsp Madras curry powder
• 1 1/4 cup vegetable stock
• 1 3/4 cup coconut milk
• None None hazelnut-sized piece fresh root ginger, peeled and finely chopped
• 14 oz chicken breast fillet, cut into strips
• 3 tsp cornstarch, mixed with a little water to a smooth paste
• None None Naan bread, to serve

1. Heat a frying pan and toast the peanuts and coconut until browned. Remove from the pan and allow to cool. In a bowl, mix the yogurt and 1 tsp cayenne pepper.
2. Place the broccoli, 1 inch of water, and a pinch of salt in a saucepan over medium heat. Cover and steam for 5 mins. Drain and refresh with cold water.
3. Heat 2 tbsp oil in a large saucepan and saute the onion and pineapple for 3 mins. Sprinkle in the curry powder and saute for 30 seconds. Add the stock, coconut milk, and ginger. Bring to a boil and simmer for 6 mins.
4. Heat 1 tbsp oil in a large non-stick frying pan and cook the chicken for 4 mins. Season with salt and cayenne pepper. Add to the stock mixture. Stir in the cornstarch and the broccoli and simmer for 1 min.
5. Spoon into bowls and sprinkle with the peanuts and coconut. Serve with the yogurt dip and naan bread.

peanuts, coconut flakes, plain yogurt, cayenne pepper, broccoli florets, oil, onion, pineapple, curry powder, vegetable stock, coconut milk, fresh root ginger, chicken breast fillet, cornstarch, bread

Taken from recipes-plus.com/api/v2.0/recipes/19118 (may not work)