RECIPE: Coconut Chicken Curry

So Mother told me that I was in charge of cooking dinner for tonight. I needed something quick, simple and that could be prepared ahead of time. This dish is kind of restaurant-y and hence, easily impressive. I cannot take full credit for this recipe as it IS a twist of my mothers recipe which is adapted from a Shanaaz Parker recipe book. (If you are not familiar with her, I highly recommend checking out her recipe books/website)

This dish is obviously inspired by thai/indian flavours. It is balanced, spicy and fresh and the coconut milk lends a subtle sweetness.

INGREDIENTS
500g Chicken fillet, washed drained and cut into bite size chunks
1 medium onion, cubed
1 tsp crushed green chilli paste
1 1/2 tsp garlic paste
1 tsp Ginger garlic paste
Spices; 1 1/2 tsp salt (or according to taste)1 tsp ground black pepper. 1 tsp season all. 1/2 tsp ground cumin. 1 heaped tsp ground coriander powder. 1/2 ground turmeric. 1 tsp paprika, Chilli powder, if needed and according to taste
1 tbsp vinegar
1 lemon, zest grated and the juice of half a lemon
1 large bell pepper, cut into pieces (I used red and yellow)
I tin Coconut milk
3 tbsp natural/greek style yogurt
1/4 cup milk mixed with 1 tbsp cornflour
2 large handfuls of fresh coriander

METHOD
-Marinate the chicken in the garlic paste, vinegar and all the spices. Leave for a hour, or more, if time allows.
-Heat some oil in a pot. Add the onion and cook on medium-low heat until softened and very slightly golden. Add the ginger garlic paste and green chilli paste and sizzle until it releases an aroma
-Put the heat on high and add the chicken. Toss the chicken until it is coloured all over, about 2 minutes.
-Lower the heat and place the lid on the pan. Let it cook for 5 minutes.
-Add the peppers and lemon juice and let it cook for a further 2 minutes.   
-Meanwhile grind the milk, coriander, yougurt and coconut milk in a blender and add to the chicken along with the lemon zest.
-Simmer for about 10 minutes.
(If you are preparing this in advance, switch the heat off and simmer it later)
-Garnish with fresh coriander. Serve with rice or naan bread.