Chicken in Coconut milk

Recipe from: 10/1/2005 12:00:00 AM
chicken

Ingredients 12
Servings 8
Time 20

Ingredients

  • 400
    ml
    chicken stock
  • 15
    ml
    cumin seeds, pounded
  • 2
    tin
    coconut milk
  • 2
    chickens, cut into pieces
  • 8
    cloves
    garlic
  • 3
    chillies, seeded and chopped
  • 60
    ml
    butter
  • 1
    onion, halved and sliced
  • 5
    cm
    piece fresh ginger, grated
  • 30
    ml
    curry powder
  • 80
    ml
    sunflower oil
  • 30
    g
    fresh coriander, chopped
 

Method

60
 
1. Blend the ginger, garlic, chillies and curry powder in a food processor to form a paste.

2. Heat 30ml of the oil in a frying pan and fry the onion for two minutes, then add the paste and fry the mixture for three minutes, stirring continuously. Remove from the heat and set aside.

3. Heat a large saucepan over a medium heat. Add half the butter and half the remaining oil and fry half of the chicken pieces until golden. Remove from the pan, heat the remaining oil and butter, and fry the remaining chicken pieces.

4. Return all the chicken pieces to the saucepan and add the onion mixture. Stir well, then add the cumin, coconut milk and stock. Bring to the boil, reduce the heat and cover with a lid. Simmer for 45 minutes or until the chicken is cooked through. Add the coriander and simmer for a further five minutes. Season to taste and serve with chapattis or rice.

 

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