Chicken in co­conut curry sauce with bas­mati rice

Friday - - Good Food -

Prep time 15 mins Cook­ing time 25 mins Serves 4 2 tbsp canola oil, rice bran oil or ghee 1 large onion, sliced 1-2 jalapeño pep­pers, seeded and minced 1 tbsp finely chopped fresh gin­ger 5 gar­lic cloves, minced 410ml canned co­conut milk 500g skin­less, bone­less chicken thighs, cut into bite-size chunks 1 tbsp lime juice, or to taste 12-20 fresh basil leaves, finely chopped

FOR THE SPICE BLEND, MIX TO­GETHER

1 tsp salt 1/2 tsp ground co­rian­der 1/2 tsp cumin Small pinch of ground cloves 1/4 tsp cin­na­mon 1/4 tsp ground car­damom 1/2 tsp freshly ground black pep­per 1/4 tsp cayenne, or to taste 1/2 tsp turmeric

1 Heat the oil in a wok or deep fry­ing pan over a high heat. The mo­ment the oil be­gins to smoke, add the onion and jalapeños and sauté for 3 min­utes.

2 Add the gin­ger, gar­lic and spice blend. Stir for 1 minute. Add the co­conut milk and chicken. Stir so the chicken pieces are coated in the milk. Bring to a sim­mer, re­duce the heat, cover and cook for 20 min­utes or un­til the chicken is ten­der. Re­move from the heat.

3 Driz­zle with lime juice. Gar­nish with basil and serve with steamed bas­mati rice.

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