Spiced Coconut Cream Chicken
Description
A mildly spiced Thai influenced chicken dish
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4-6
- 4oz onion
- 1 green chilli
- 6oz tomatoes
- 2oz creamed cocnut
- 4 tbsp oil
- 3lb chicken portions (skinless)
- 6 garlic cloves
- 2 1/2 level tsp ground cumin
- 2 level tsp ground coriander
- 1 level tsp mild curry owder
- 1 level tsp ground paprika
- 1 level tsp poppy seed
- 1 1/2 level tsp salt
- 6 level tbsp double cream
- fresh coriander and lemon wedges
Method/steps
- Finely chop onion and de-seed and finely chop chilli
- Skin, de-seed and finely chop tomatoes
- Coarsely grate the creamed cocnut
- Heat the oil in a large saute pan and brown a few chicken piece a a time
- Lower the heat and add the onion and crushed garlic, stirring occassionally until golden
- Stir in the spices, paprika, poppy seeds,salt, creamed cocnut and chilli - cook stirring for 1 minute
- Add the tomatoes and cook for a further 3-4 min until the mixture resembles a thick paste
- Return the chicken to the pan with 8 floz water.
- Bring to the boil then cover and simmer gently until the chicken is tender - about 20-30 min if just using chicken breast but longer fr thighs and drumsticks
- Stir halfway through the cooking time
- Once chicken is tender gently stir in the cream and simmer for 1-2 min
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