for 4 people

To marinate

5 dl	buttermilk
1 tbsp	ground coriander seeds
1 tbsp	ground cumin
1 tsp	turmeric
2 cm	ginger, finely grated
1	garlic clove, squeezed
2	red chillies, deseeded, finely chopped
800 g	Skinless chicken steaks

Chicken

	oil for frying
1 tsp	salt

Curry

	oil for frying
1	onion, finely chopped
1	garlic clove, squeezed
200 g	frozen peas, slightly defrosted
200 g	leaf spinach
½ tsp	salt
30 g	coconut flakes, roasted

How it's done

To marinate

In a bowl, mix the buttermilk with all the other ingredients up to and including the chilli, set aside approx. 400 ml of the marinade. Place the chicken in the remainder of the marinade, mix, cover and marinate in the fridge for approx. 1 hr.

Chicken

Heat a dash of oil in a frying pan. Remove the chicken from the marinade, wipe off the marinade. Place the chicken in the pan in batches, brown for approx. 4 mins. on each side. Remove, season with salt and set aside.

Curry

Wipe away the cooking fat. Sauté the onion and garlic in the same frying pan for approx. 3 mins. Pour in the reserved marinade, bring to the boil. Reduce the heat. Add the peas, add the spinach in batches, allow to wilt, season with salt. Return the chicken to the pan, simmer for approx. 5 mins., plate up the curry, sprinkle with the coconut flakes.

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