Wednesday, September 12, 2012
Recipe: Creamy Coriander Chicken
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.