Chicken and Coconut Stir Fry served with Beetroot and Yogurt Salad

For the stir-fry

1. Heat the sunflower oil in a heavy bottomed saucepan and add the onion.
2. Fry until soft. Add the ginger-garlic paste and the green chillies and stir around for a few seconds.
3. Tip in the turmeric powder and the chicken. Season with salt. Mix well and pour in a few tablespoons of hot water to prevent the chicken from sticking. Cover and cook the chicken until it is done. Stir in the coconut, heat through and serve at once.

For the beetroot salad

1. Combine all the ingredients, chill and serve.