Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Toast the spices for the spice mix in a small frying pan then grind in a spice grinder or with a mortar and pestle. Toast the coconut in the same pan until golden, cool then grind briefly.
Put the garlic, ginger, black pepper, turmeric and chicken in a bowl. Toss then leave to marinate for 30 minutes.
Heat 3 tbsp oil in a pan. Fry the onion and chilli with a good pinch of salt for 10 minutes until soft. Add the chicken, spice mix, toasted coconut, tomato purée and cinnamon sticks, and fry for 5 minutes. Pour in the stock and simmer for 30 minutes. Serve with rice and chapatis.