Wednesday, September 12, 2012

Recipe: Creamy Coriander Chicken

Hey guys. Made this the other day because I had this block of creamed coconut that'd had been in the fridge for aaages, and a load of fresh coriander and chillies to use up- so I sort of chucked this together really! Rather scrummy, kinda like a passanda but very fragrant. Quite rich too- bit of a treat, considering i've been watching my weight and working out a lot lately. Mind you, it seems it doesn't matter what I do about my diet- pig out every day, or survive on nothing but salads and ryvitas for weeks, my weight always stays the same. Eh, maybe i'm just supposed to be this size- just "normal-sized"? Anyway, I served this with rice and peas and that went very nicely with it.

Creamy Coriander chicken (serves 2)

½ white onion, diced
Large handful coriander, roughly chopped (plus extra for garnish)
2 green chillis, seeded.
2 garlic cloves
2 tbsp rapeseed oil
2 chicken breasts, diced
1 tbsp garam masala
100g creamed coconut
400ml vegetable stock
Salt and pepper to taste

1. Blitz the onion, coriander, garlic and chilli with a little water in a food processor until it forms a paste. Fry the onion, garlic and coriander in the rapeseed oil for a couple of minutes. Add the chicken and garam masala and fry for a further 5 minutes.
2. Add the other ingredients, and cook on a medium heat for 20 minutes, stirring often, until the sauce is thick and the chicken is cooked. Serve with some extra fresh coriander on top.

No comments:

Post a Comment