Chicken with carrots, courgette and coconut milk

Chop the onion, ginger, carrots (sliced fairly thin and about 2 inches long), courgette (cubed), and slice the chicken (2 inch thin slices).

Place the chicken slices in a bowl. Add salt and pepper, some oil to bind the spices, add any sort of asian spice you have.

tsp ground coriander, 1 tsp tumeric. A little chili powder (optional). Mix and leave to marinate.

Fry the onions and carrots and ginger for about 5 minutes. Then towards the end add the courgette. Fry the chicken pieces separately on a medium heat. After about 5 minutes of frying, once the chicken gets more-or-less cooked through, not completely, add a can of coconut milk and the vegetables. Stir and then leave on a low/medium heat to cook through and until the sauce gets slightly thicker. Approximately 15 minutes. Taste to see if it needs more salt.

Serve with either boiled potatoes or rice, add fresh coriander or parsley or basil to the sauce once served.