Coconut chicken curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3cm piece root ginger, peeled and roughly chopped
- 2 cloves garlic, roughly chopped
- 1 green chilli, roughly chopped
- 2 onions, roughly chopped
- olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 8 chicken thigh fillets, cut into quarters
- 400ml tin coconut milk
- 1 small bunch coriander, chopped
lemon rice
- 1 lemon, zested and juiced
- olive oil
- 3 cardamom pods, bashed
- 300g basmati rice
Method
- STEP 1
Put the ginger, garlic, green chilli, onion and ½ tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).
- STEP 2
Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.
- STEP 3
To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.
