Poultry and Game Recipes - Chicken with Coconut Milk Recipe

  
 

Poultry and Game Recipes - Chicken with Coconut Milk Recipe

Ingredients

Serve 4

  • about 3 tablespoons oil

  • 4 boneless, skinless chicken breasts, cut into 3 or 4 pieces

  • 6 cardamom pods

  • 6 cloves

  • 5 cm/2 inch cinnamon stick

  • 1 large onion, finely sliced

  • 2 garlic cloves

  • 3.5 cm/1 1/2 inch piece of fresh root ginger, chopped

  • 3 green chilies, deseeded

  • 4 tablespoons lemon juice

  • 1 teaspoon turmeric

  • 50 g/2 oz creamed coconut

  • 150 ml/1/4 pint hot water

  • salt

  • strips of red pepper, to garnish

Method:

  1. Heat the oil in a heavy-based saucepan. Add the chicken and fry quickly all over. Remove with a slotted spoon and set aside.

  2. Add a little more oil to the pan, if necessary, and fry the cardamom, cloves and cinnamon for 1 minute. Add the onion and fry over a low heat for about 5 minutes until softened.

  3. Place the garlic, ginger, chilies and lemon juice in a food processor or blender and process to a smooth paste. Add to the pan, together with the turmeric, and cook for 5 minutes.

  4. Melt the coconut in the hot water and add to the pan. Season to taste with salt. Simmer for 2 minutes, then add the chicken pieces and any juices. Simmer for 15-20 minutes until tender.

  5. Transfer to a warm serving dish, garnish with red pepper strips and serve immediately.