Chicken Aloha

500g chicken fillets
cornflour
2 tablespoons unsalted butter
1 medium onion
2cm piece ginger thinly pared
a few slivers of lemon (or lime) peel
1 cup canned coconut cream
salt and freshly ground pepper
a pinch of cayenne pepper
1/4 teaspoon turmeric

Shake the chicken fillets in cornflour. Heat the butter and saute the chicken for a few minutes until almost cooked. Add the finely chopped onion, lemon peel and ginger and saute until the onion is tender. Pour on the coconut cream, stirring gently to combine. Add the cayenne and turmeric and season to taste with the salt. Heat through. Try this with fluffy white rice, sliced bananas and a salad made of grated carrot mixed with a little chopped pineapple and french dressing.