Coconut Chicken

• 10 oz coconut milk
• 2 None spring onions, chopped
• 1 oz cilantro leaves, chopped
• 2 cloves garlic, peeled and crushed
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground ginger
• 6 None boneless, skinless chicken thighs, halved
• 1 head iceberg lettuce, thickly sliced
• None None thinly sliced red onion, to serve
• None None cucumber strips, to serve

1. To marinate, place all ingredients except for chicken, sliced red onion and cucumber strips in a shallow bowl and mix well. Add the chicken pieces and toss to coat. Cover and refrigerate 2 hours.
2. Heat a large non-stick frying pan over medium heat. Cook chicken 5 mins each side, brushing regularly with the marinade, until cooked through. Serve on a bed of lettuce with the red onion and cucumber strips.

coconut milk, spring onions, cilantro, garlic, ground cumin, garam masala, ground ginger, chicken, red onion, cucumber strips

Taken from recipes-plus.com/api/v2.0/recipes/25563 (may not work)