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If you like the flavor of coconut,
you will really love this aromatic curry.
Ingredients
- boneless chicken - 225g/8 oz,
skinned and cubed
- coconut milk - 75ml/3fl oz/⁄
cup
- desiccated coconut - 15ml/1 tbsp
- oil - 15ml/1 tbsp
- low fat fromage frais - 175g/6
oz/⁄ cup
- salt - 5ml/1 tsp
- garlic pulp - 5ml/1 tsp
- ginger pulp - 7.5ml/1½ tsp
- bay leaf - 1
- ground coriander - 7.5ml/1½ tsp
- fresh coriander - 30ml/2 tbsp,
chopped
- green cardamom pods - 3
- chilies powder - 5ml/1 tsp
- ground almonds - 15ml/1 tbsp
- dried red chilies - 1, crushed
Method
- Using a heavy-based saucepan,
dry-roast the ground almonds and desiccated coconut until they
turn a bit shade darker. Transfer the nuts mixture to a mixing
bowl.
- Add the coconut milk, garlic,
ginger, fromage frais, chilies powder, salt and ground coriander
to the mixing bowl.
- Heat the oil in a wok and add
the chicken cubes, bay leaf and cardamoms. Stir-fry for 2 minutes
to seal the chicken but not cook it.
- Pour the coconut milk mixture
and blend everything together.
- Lower the heat, add fresh
coriander and chilies the cover and cook for 10-12 minutes,
stirring occasionally.
- Uncover, then stir and cook for
another 2 minutes before serving, making sure the chicken is
cooked. Serves 4.
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