A    1 teaspoon  Coriander
                 Cumin
                 Turmeric
   1/2 teaspoon  Chilli
                 Ginger


B             1  onion, chopped finely
              2  cloves of garlic, chopped finely
           450g  chicken fillets, sliced or diced


C         200ml  creamy coconut milk   (plus Semi-skimmed Milk to top up, if oven method)
2 dessert spoon	 tomato puree
     2 handfuls  sultanas


D	1 small  red pepper
        1 small  yellow pepper
     2 handfuls  mushrooms, quartered

           200g  Cous Cous

Pan Method
Mix A and B together. If possible, leave to marinade overnight.
Cover the base of a wok or frying pan with oil, bring to a low heat.
Fry gently until the chicken is cooked crisply.
Add C and heat gently until hot.
Add D and heat through gently for 3 minutes and serve with cous cous (or rice or pasta).

Oven Method
Put everything into a casserole dish except the mushrooms and peppers and top up with semi-skimmed milk until ingredients almost covered. Mix thoroughly and cook at gas mark 5 for 60 minutes. add mushrooms and peppers and cook for another 30 minutes.

Serve with cous cous (or rice or pasta)

Cous Cous.
100g per person.
Add equal volume of boiling water and cover, leaving for 8 minutes.
Add knob of butter and stir, leave for another 5 minutes and serve.

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