Name: Chicken in Coconut milk
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 400.00 ml stock chicken; 80.00 ml sunflower oil; 30.00 ml curry powder; 5.00 cm fresh ginger grated; 1.00 onion halved and sliced; 60.00 ml butter; 3.00 fresh chillies deseeded and chopped; 8.00 cloves garlic cloves; 2.00 chicken pieces; 2.00 tin coconut milk; 15.00 ml cumin crushed; 30.00 g fresh coriander chopped

Recipe Disclaimer

Tap for method

Ingredients (12)

400.00 ml	stock — chicken
80.00 ml	sunflower oil
30.00 ml	curry powder
5.00 cm	fresh ginger — grated
1.00	onion — halved and sliced
60.00 ml	butter
3.00	fresh chillies — deseeded and chopped
8.00 cloves	garlic — cloves
2.00	chicken — pieces
2.00 tin	coconut milk
15.00 ml	cumin — crushed
30.00 g	fresh coriander — chopped

Tap for ingredients

Method:

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.