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Ingredients
- dessicated coconut 3 tbsp
- garlic 2 cloves, crushed
- ginger 4cm piece peeled and finely grated
- ground black pepper ¼ tsp
- turmeric 1 tsp
- boneless, skinless chicken thighs 750g, quartered into chunks
- oil for frying
- onions 2, sliced
- red chillies 2, seeded and sliced
- tomato purée 1 tbsp
- cinnamon sticks 2
- chicken stock 350ml
- steamed basmati to serve
- chapatis to serve
SPICE MIX
- fennel seeds or cumin seeds or coriander seeds 1 ½ tsp of each
- dried long red chilli 1
- star anise 1
Method
-
Step 1
Toast the spices for the spice mix in a small frying pan then grind in a spice grinder or with a mortar and pestle. Toast the coconut in the same pan until golden, cool then grind briefly.
-
Step 2
Put the garlic, ginger, black pepper, turmeric and chicken in a bowl. Toss then leave to marinate for 30 minutes.
-
Step 3
Heat 3 tbsp oil in a pan. Fry the onion and chilli with a good pinch of salt for 10 minutes until soft. Add the chicken, spice mix, toasted coconut, tomato purée and cinnamon sticks, and fry for 5 minutes. Pour in the stock and simmer for 30 minutes. Serve with rice and chapatis.
Nutritional Information
- Kcals 275
- Fat 14.3g
- Saturates 5.5g
- Carbs 5.3g
- Fibre 3.4g
- Protein 29.6g
- Salt 0.4g
