Poultry and Game Recipes - Oriental Chicken with Turmeric Recipe

  
 

Poultry and Game Recipes - Oriental Chicken with Turmeric Recipe

Ingredients

Serve 3-4

  • 100 g/3 1/2 oz creamed coconut, roughly chopped

  • 50 g/2 oz macadamia nuts, roughly chopped

  • 1 garlic clove, roughly chopped

  • 3 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 8 chicken thighs, boned, skinned and cut into large chunks

  • 1 tablespoon turmeric

  • thinly pared rind and juice of 1 lemon

  • salt and pepper

  • flat leaf parsley sprigs, to garnish

Method:

  1. Put the chopped coconut into a measuring jug, pour in boiling water up to the 300 ml/1/2 pint mark and stir until  the coconut is dissolved. Set aside.

  2. Pound half of the macadamia nuts to a paste with the garlic using a mortar and pestle or process in a food processor.

  3. Heat the oil in a preheated wok or frying pan over a moderate heat. Add the onion, together with the nut and garlic paste, and stir-fry for 2-3 minutes until the onion is softened, taking care not to let it brown.

  4. Add the chicken pieces, increase the heat to high and stir-fry for 1-2 minutes until the chicken is lightly colored on all sides. Stir in the turmeric and season with salt and pepper to taste.

  5. Add the coconut milk and bring to the boil, stirring constantly. Lower the heat, add the lemon rind and juice and simmer, stirring frequently, for about 10 minutes, or until the chicken is tender and the sauce thickened.

  6. Remove and discard the lemon rind. Taste for seasoning and serve hot, sprinkled with the remaining chopped macadamia nuts and flat leaf parsley sprigs.