A curry with chicken and coconut

Name: A curry with chicken and coconut
Yield: Serves 4
Ingredients: 1 large chicken, jointed into 8 pieces, excess skin trimmed away; 1 large ripe tomato, roughly chopped; 1 onion, quartered; 15g fresh root ginger, peeled; 4 garlic cloves, peeled; 6 serrano chillies, stems removed and de-seeded (use fewer if you prefer milder curries); 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 2 tbsp coconut oil; 2 x 400ml tins coconut milk; 3 eggs, hard-boiled, peeled and halved; juice of ½ lemon; salt and pepper; 10g fresh coriander, chopped, to garnish; rice, chapatis or flatbreads, to serve

A curry with chicken and coconut by Aysha Bora from Together, a cookbook organised by Meghan, Duchess of Sussex, in aid of the Hubb Community Kitchen, set up for women displaced by the Grenfell Tower fire

1 October 2018

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Jenny Zarins

When I was growing up I hated cooking. My family is from India and preparing big meals for the extended family was part of our culture, but I used to beg for any job other than cooking. Then I got married and moved to Africa and suddenly everything changed – I began calling my mother and asking her for recipes. She told me: ‘Cooking for someone you love is what makes you a good cook.’ This recipe for curry with chicken and coconut is a particular favourite of my family in Tanzania.

This recipe comes from Together: Our Community Cookbook, by the Hubb Community Kitchen and HRH The Duchess of Sussex (Ebury), £9.99. Buy a copy here.

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Recipe notes