This quick chicken curry recipe is ready in less than 30 minutes.
4 tbsp vegetable oil
3 onions, sliced
100g/3½oz plain flour
1 tbsp ground cumin
salt and freshly ground black pepper
3 chicken breasts, cut into chunks
1 daikon (mooli), peeled and cut into thin batons about 7.5cm/3in long
100g/3½oz coconut cream, grated
200ml/7fl oz chicken stock
100ml/4fl oz Greek-style yoghurt
2 tbsp curry powder
2 tbsp peas
Heat half the oil in a heavy-based frying pan and fry the onions over a low heat for 20 minutes, or until they soften and become golden-brown.
Meanwhile mix the flour, cumin, salt and freshly ground black pepper in a bowl until well combined.
Dredge the chicken in the seasoned flour. Heat the remaining oil in a separate frying pan and fry the chicken for two minutes on each side. Remove the chicken from the pan and set aside.
Place the mooli into the same pan as the chicken and cook for two minutes, stirring all the time.
Add the coconut cream, chicken stock, yoghurt and curry powder and bring to the boil. Add the chicken pieces, caramelized onions and peas and cook for a further five minutes.
Pour over the lime juice and garnish with coriander leaves and pomegranate seeds.
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