“I love being creative in the kitchen,” she says, “and nothing is more satisfying and pleasurable than sitting around a table with family and friends enjoying a home-cooked meal that I’ve made for them.”
Here she shares the recipe …
Eloïse van der Westhuizen’s Chicken and Coconut Curry (Serves: 4-6)
Cooking time: 30 minutes
Ingredients
4 free-range skinless chicken breast fillets, cut into bite-size pieces
3 tbsp coconut oil
400ml coconut cream
300ml organic chicken stock
½ onion, finely chopped
2 cloves garlic, peeled and finely chopped
2 tsp fresh lime juice
2 tsp paprika
3 tbsp ground coriander
2 tbsp ground cumin
1 tbsp curry powder
2 tsp fresh ginger, finely grated
Salt to taste
Chilli, finely chopped (optional)
Handful of fresh coriander chopped, for serving
Method
Heat a large pot over high heat and add coconut oil.
Add chicken breasts and sauté until golden brown, remove from the pot and set aside.
Sauté the onion in the same pot until they are soft and fragrant. Add the garlic and spices and fry for 30 seconds then add the chicken back to the pot.
Pour in the coconut cream and chicken stock.
Lower the heat and allow the curry to cook for 20 minutes until the chicken is cooked and the sauce has thickened slightly.
Add the lime juice and season to taste
Garnish with fresh coriander and chilli (optional)
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