Coconuts grow abundantly in countries such as Mozambique, Malawi, Tanzania and Kenya. Traditionally, coconut cream and milk were made from pounded or grated coconut flesh. Now both these coconut products are available in most supermarkets.
1. Slice the chicken breasts into bite-size pieces and set aside.
2. Heat the oil in a large frying pan with a lid. Stir in the spring onions, chilli or curry powder, cumin, curry leaves, paprika and salt. Fry for 5 minutes, then add the chicken.