Name: Roast Green Chicken Curry With Coconut Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 60.00 ml green curry paste; 1.00 lemon zest and juice; 1.00 coconut milk; 8.00 chicken pieces; 1.00 butternut cubed; 15.00 ml peanut oil or sunflower oil; 50.00 ml fresh coriander; 50.00 g butter softened; 400.00 g rice basmati; 650.00 ml stock chicken; 2.00 lemongrass cut into pieces; 5.00 ml coriander seeds, crushed

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Ingredients (12)

60.00 ml	green curry paste
1.00	lemon — zest and juice
1.00	coconut milk
8.00	chicken — pieces
1.00	butternut — cubed
15.00 ml	peanut oil — or sunflower oil
50.00 ml	fresh coriander
50.00 g	butter — softened
400.00 g	rice — basmati
650.00 ml	stock — chicken
2.00	lemongrass — cut into pieces
5.00 ml	coriander — seeds, crushed

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Method:

1. Mix the green curry paste and the lime or lemon
juice with 50ml coconut milk. Spread over the
chicken portions and set aside for 30 minutes to
marinate.

2. Place the chicken portions in a greased
roasting dish, skin side up. Roast in a preheated
oven for 35 to 40 minutes, or until cooked through
and golden.

3. Place the butternut cubes in another greased
roasting dish. Drizzle with oil and roast alongside
the chicken until tender. Turn the butternut once
during cooking.

4. Chop half the fresh coriander and mix it into
the soft butter. Season with salt. Spoon over the
cooked butternut once it comes out of the oven and
stir to coat.

5. While the chicken and butternut are cooking,
prepare the rice. Place it in a saucepan and cover
withwater.Stir,then drain well and repeat.Add the
remaining coconut milk to the drained rice along
with the chicken stock and zest. Cut the lemon
grass into 5cm pieces and bruise with a rolling
pin. Add to the rice along with the coriander seeds.
Bring to the boil, then reduce the heat to the lowest
setting and simmer, covered for 25 to 30 minutes
until thick and creamy. Remove the lemon grass
and discard. Season the rice with salt and serve
with the chicken and butternut. Garnish with
more fresh coriander.