Joined: 28 Oct 2004 Posts: 7824 Location: shropshire
Posted: Sat May 23, 09 8:50 am Post subject: Spiced Coconut Cream Chicken
Ingredients
4oz onion
1 green chilli
6oz tomatoes
2oz creamed coconut
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 powder
1 level tsp ground paprika
1 level tsp poppy seeds
1 1/2 level tsp salt
6 level tbsp double cream
fresh coriander and lemon wedges
Recipe
Finely chop onion and de-seed and finely chop chilli
Skin, de-seed and finely chop tomatoes
Coarsely grate the creamed coconut
Heat the oil in a large sauté pan and brown a few chicken piece a a time
Lower the heat and add the onion and crushed garlic, stirring occasionally until golden
Stir in the spices, paprika, poppy seeds,salt, creamed coconut 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 8fl oz 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
Comments
If you can use whole spices, roasted then ground in a pestle and mortar or coffee grinder
This dish tastes even better if left overnight in a fridge before serving or frozen then defrosted -
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