You can make this curry with chicken, beef, seafood, duck or even just vegetables.
Prepare the following in a blender:
1 tablespoon tomato concentrate paste
1 onion, peeled and diced
4 cloves of garlic, peeled
1 can coconut milk
1/2 teaspoon ginger
1 teaspoon cumin
1 tablespoon cider vinegar
2 tablespoons lime juice
2 chillies, de-seeded
Dont blend for too long, that way you retain a little texture to the sauce.
Next, dice the chicken. Pan fry in a little coconut oil. in the meantime slice 1 small courgette, 1/2 a capsicum, and another de-seeded chili.
Pour the sauce over the chicken. Add the vegetables and simmer for 10 minutes. Mix 1 teaspoon of cornflour with 2 tablespoons of water. Add this to the curry and simmer for a further ten minutes or until the sauce thickens.
Serve with rice or quinoa.