Poulet au Coco




In a large wok, melt the butter and fry the chicken until golden brown on all sides, then add the onion, garlic and curry powder.

Stir fry the mixture for around 5 minutes, then add the coconut milk, thyme, spring onions and parsley.

Season with salt and pepper, stir well and allow to simmer for 20 minutes.

Serve with rice and squeeze lemon juice over the top.