black garlic and coconut chicken curry
  1. In a bowl mash the black garlic with a fork and mix with the kecap manis, ginger and vinegar. Add the chicken and toss to coat thoroughly. Allow to mingle while you get on with the curry.
  2. In a large frying pan heat a little oil over a high heat. Add the onions and peppers and stir fry until starting to soften. Add the chicken, coconut milk and chicken stock and bring to the boil. Add the peas and continue to cook until thickened. Adjust seasoning as required. Serve with rice and lime wedges.