Coconut Chilli Chicken
This recipe is proof that making your own curry from scratch really is easier than you think. The simple combination of a few fiery spices and cooling coconut milk will give you a result that beats any takeaway!
Ingredients:
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3 plump stalks lemongrass
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50g/2oz freshginger
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2 hot redchillies
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2clovesgarlic
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a bunchcoriander
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2 tbsp groundnutoil
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200g/7oztomatoes
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2 tbspfish sauce(nam plah)
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2 tbsp darksoy sauce
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400ml/14oz cancoconut milk
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8apricots, halved
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Method:
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Peel and discard the outer leaves of the lemongrass- they can sometimes be tough.
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Cut the inner leaves into short lengths and put in the food processor.
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Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic.
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Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.
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Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste.
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Add a little groundnut oil and scrape the sides down with a spatula if it sticks.
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Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.
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Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides.
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Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices.
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Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan.
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Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes.
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Meanwhile halve and stone the apricots and leave them to one side.
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Test the chicken for doneness making certain it’s cooked right the way through, then add the apricots.
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Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves.