500gboneless and skinless chickencut into bite-sized chunks
3cloves of garlicfinely chopped
1400g tinof coconut milk
1400gof Italian chopped tomatoes
2-3tspcurry powder, depending on tasteA tandoori blend if possible
3tbspBallymaloe Original Relish
1/2a lime juice
salt and pepper
To Serve boiled rice
Melt the butter in a heavy bottomed saucepan over a low heat. Add the onions, garlic and ginger, cover and cook for 8-10 minutes stirring regularly until the onions have softened.
Add the chicken pieces and season with salt and pepper. Cook for a further 5 minutes, stirring regularly.
Add the tomatoes and curry powder and cook for 3 minutes before adding the coconut milk. Bring to the boil and simmer gently for 10 minutes with the lid off, then add the Ballymaloe Original Relish and enough lime juice to taste.