Chicken with Coconut & Coriander
|Submitted By: Admin|
| Region: American
|| Dish: Non Vegetarian - Chicken
3-4 coriander roots ( whole plants, about 10 stalks per plant)
2 medium brown onions, peeled and roughly chopped
4 cloves garlic, chopped
1 tbs grated fresh ginger
1 long green chilli, seeds removed, if you don't like it hot
lemongrass paste, about 2.5 cm ( Gourmet Garden, cold blended paste) available in fridge section of supermarket fruit & vegetable dept.
2 tbs vegetable oil
6 chicken thigh fillets, About 900g, trimmed of fat and cut into large chunks
400ml can coconut milk
1 cup fine desiccated coconut
handful snowpeas or thin green beans
2 tbs curry powder
1 tsp ground coriander seed
1 tsp salt
1/2 tsp chilli powder (optional)
Wash the coriander roots well and separate the leaves from the stalks and roots. Set aside the leaves.
In a food processor or blender, process the stalks and roots with the onions, garlic and ginger to a smooth paste.
If the mix seems a little dry, just add a splash of the coconut cream to help bring the paste together.
Heat the oil in a large saute or frypan over medium heat, and fry the paste for about 5 minutes, stirring frequently until very fragrant.
Add the spice mix ingredients and fry for a further minute. Add the chicken and stir to coat with the mix.
Add the coconut milk, reduce the heat and simmer, covered, for 15-20 minutes or until just cooked.
In a separate dry frying pan, toast the desiccated coconut for about 5 minutes, stirring constantly over medium heat until it is well browned.
Add the snowpeas or beans now if you are using them. Finely shred the coriander leaves. Stir the coconut and coriander leaves into the curry and remove form the heat.
Allow the curry to stand for about 10 minutes before serving. Remember the chicken will continue to cook in the hot sauce, so don't overcook it in the first place.
Note: Recipe information is posted by eknazar.com users.