Curry Chicken Bruschetta

Ingredients:

• 300g skinless chicken breast fillet
• 3 tbsp meat curry powder
• ½ tsp sugar
• ½ tsp salt
• ½ big onion, diced
• 3 tbsp coconut cream
• 1 tbsp toasted, grated coconut (kerisik)
• ½ stick French loaf
• 2 tbsp toasted sesame seeds
• Spring onion, chopped

Directions:

1. Cut the chicken into 1cm cubes and marinate with the curry, powder, sugar and salt for 20 minutes.
2. Heat one tablespoon oil in a non-stick pan and sauté the onion for one minute.
3. Add the chicken, coconut cream and grated coconut. Fry until chicken is cooked. Dish out and set aside.
4. Cut the load into thick slices. Butter and lightly toast the bread in a small toaster oven until just lightly brown.
5. Place a tablespoon of the curry chicken on each slice of toast and top with a generous sprinkling of sesame seeds and chopped spring onion. Serve immediately.

Note: If you are not too concerned about calories, top the chicken with some grated mozzarella cheese before sprinkling with sesame seeds and pop it into the toaster oven for a minute to melt the cheese.