Halloumi and chicken curry with desiccated coconut and naan.

INGREDIENTS SERVES 2-3

225 g Halloumi cheese

1 chicken breast

2 tbsp olive oil

1 onion

1 yellow pepper

1 red pepper

1 tsp cumin seeds

Half a tsp turmeric

2 tbsp desiccated coconut

200 ml water

Pinch of salt

lime wedges

Add 1 tbsp of olive oil to a pan and heat it. Cut the halloumi into chunks and cook in the pan until it's browned on each side. Remove from the pan and set aside on a plate. Add the chicken to the pan and brown on each side. Remove from the pan. Chop the onions and peppers. Add the remaining oil to the pan and cook the onions and peppers for a few minutes until softened. Add the salt, turmeric and cumin and water. Bring to the boil and simmer the veg for about 10 minutes. Puree the veg mixture then add back to the pan along with the chicken. Cook for a few minutes, until the chicken is cooked through, then stir through the halloumi. Sprinkle with desiccated coconut and serve with naan bread and lime wedges.

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