Coconut chicken curry

Preparation

Juice the limes.

Method

1. 1 1Heat the oil in a pan over a medium heat and then add the chicken pieces. Cook for 3 minutes to gain a little colour, then add the chopped chilli, ginger and garlic. Fry for 2 minutes then add the garam masala.
2. 2 Cook the spice gently for 3 minutes before adding the Cook with M&S turmeric and ginger root paste and the coconut milk. Bring to the boil, then reduce the heat and simmer gently for 14 minutes. Season with salt and the sugar.
3. 3 Add the sugar snap peas to the pan for the remaining 2 minutes of the cooking time, then squeeze in the lime juice.
4. 4 Serve with steamed basmati rice and a few coriander leaves.