Serves 4
Ingredients

3-4 teaspoons Yami’s Spicy Secrets
16-20 ounces fresh chicken
2 tablespoons olive oil
2 fresh green chillies , deseeded and chopped
1 bunch curry leaves
2 onions , peeled and shredded
6 tomatoes , chopped
2 sweet potatoes , peeled and cubed
2 potatoes , peeled and cubed
100 ml coconut milk
1 handful French beans
1 handful peas
1 handful okra , sliced
sea salt
freshly ground black pepper

Method
In a dry skillet, toast Yami’s Spicy Curry powder lightly. Immediately remove from skillet and place in a large bowl. Add chicken and toss until covered with curry powder. Allow to marinate at least 15 minutes.
Add oil to the skillet and add onion, garlic and chilli peppers, if using. Saute for 2 minutes.
Add chicken pieces and sauté, browning chicken well. Add coconut milk and rest of ingredients, bring to boil, then reduce heat to low. Simmer for about 10 minutes or until the chicken is tender.
Add coconut cream and lemon juice and simmer a couple more minutes.
Serve with basmati rice, chopped roasted cashews and chopped cilantro.
Note: Add a teaspoon of turmeric powder to rice for Sri Lankan style rice.