Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
For the marinade, add the peppercorns, cumin and coriander seeds to a small frying pan over a medium heat. Toast for a minute until they begin to smell fragrant.
Tip into a spice mill or mortar and roughly grind.
Put the spices into a bowl with 1 tbsp of coconut oil.
Add the turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste.
Add the chicken and mix well. Cover and chill for a few hours, but preferably overnight.
Heat a deep frying pan over a medium-low heat with 1 tbsp of coconut oil.
Add the onion, garlic and ginger, and fry gently for 15-20 minutes until soft and lightly golden.
Turn up the heat and add the chicken and marinade. Season and stir-fry for 10 minutes.
Pour in the coconut milk, bring to the boil and simmer gently for 15 minutes or until the chicken is cooked.
If you prefer a drier curry simply simmer for another 10-15 minutes until the sauce is a consistency you like.
Turn off the heat and stir through the remaining lemon juice. Scatter over the coriander and serve with rice and naan bread.