Ingredients
- root ginger 3cm piece, peeled and roughly chopped
- garlic 2 cloves, roughly chopped
- green chilli 1, roughly chopped
- onions 2, roughly chopped
- olive oil
- ground cumin 1 tsp
- ground coriander 1 tsp
- turmeric 1 tsp
- chicken thigh fillets 8, cut into quarters
- coconut milk 400ml tin
- coriander 1 small bunch, chopped
lemon rice
- lemon 1, zested and juiced
- olive oil
- cardamom pods 3, bashed
- basmati rice 300g
Method
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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).
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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.
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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.
Nutritional Information
- Kcals 687
- Carbs 70g
- Protein 44.1g
- Fat 27.6g
- Salt 1.31g
- Fibre 1g
