Cost: About 20 Shekels (6 US Dollars)
Olive oil
2 Chicken Breast in cubes
1 clove garlic
1 big carrot in cubes
1 stick celery in cubes
Salt and pepper
1 teaspoon sweet paprika
¼ teaspoon cumin
¼ teaspoon ginger
100 ml water
1 can coconut milk
Cornstarch – optional
Fry the chicken in a bit of olive oil for a few minutes, then add the garlic, carrot and celery and continue for a few minutes more. Add the spices, mix, and then the water. Put a lid on the pan and let it boil for about 10 minutes, then add the coconut milk and bring it to a boil again. If you want to thicken the sauce a bit you can add a teaspoon or two of cornstarch in the end and boil it for a minute or two.
Serve with rice, noodles or bread.