In the latest of a new feature for Nub News, we have teamed up with Brazilian-born Bianca Rodrigues-Perry to share a new monthly recipe with our readers.

The self-taught chef and foodie from Leamington, is also the face of Bia's Kitchen Show, being streamed to audiences on YouTube, Spotify, Instagram and Facebook.

The show, launched earlier this year, aims to champion local independent businesses with many restaurateurs and chefs taking guest spots.

All the recipes featured on the show will also form a book being published by Bianca later this year.

Find out more here.

Bia's Chicken Curry

(Serves seven to eight)

Ingredients

• 500g boneless chicken tights
• 1 large chopped onion
• 6 cloves of brushed garlic
• 30g ground cumin
• 30g dry ground coriander
• 20g smoked paprika
• 1 tbsp of fresh chopped ginger
• 30g mixed curry spices
• 350ml double cream - can be lactose free
• 350ml coconut cream milk
• 1tbsp dark brown sugar
• 30g fresh curry leaves - can be dry curry leaves too.
• 100g desiccated coconut
• 100g chopped fresh coriander
• 1tsp salt
• Zest and juice of 2 limes.
• Fresh chilli (optional)

How To Make It

1. Marinate the chicken over night or for 1 hour before cooking, with lemon juice, salt, cumin, garlic, dry coriander, paprika.
2. In a hot pan add the chicken. After that has been marinated, fry until golden.
3. Pour in the ginger, mixed curry spices, onions and curry leaves, cook for 5 minutes with the lid off.
4. Add the coconut milk, double cream and desiccated coconut and cook for 10 minutes, until creamy.
5. Before serving add fresh coriander, lime zest and juice.
6. Enjoy with a nice garlic rice and naan bread.