Contributed by Neil Barrass of Southampton England

Ingredients (for 2 people)

500gr Chicken Breast(cut to bite-size cubes)
150gr Dessicated coconut
1 pint of milk (low fat, of course)
1 large onion
4 cloves of garlic
1 tablespoon of oil/butter/ghee
1 inch of grated ginger (optional)
3 heap teasoon of Madras paste
Boiled rice for two and/or chapati/naan/pitta

Method

Finely chop onions and fry in oil with garlic and ginger. After 10 mins place Madras (Madras is best as the milk and coconut reduces the heat) paste in pan mix well and gently fry on low heat for further 10 mins.

Add a cupful of water and simmer until nearly evaporated. Place about 1/2 pint of milk in pan and simmer for 10-15 mins. Place chicken and cook for 15 mins.

Place large amount of dessicated coconut in and stir to a thick consistancy, at this point adding more milk and coconut to achieve a very thick sauce.

Serve with rice or breads. Tip: if you leave the meal in the fridge overnight and eat cold next day its even scrummier.