Coconut chicken with lemon rice
Chicken thighs make a great-value curry that's smart enough to serve for guests
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
- Put the ginger, garlic, green chilli, onion and 1/2 tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).
- Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.
- To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.
Per serving
687 kcalories, protein 44.1g, carbohydrate 70g, fat 27.6 g, saturated fat 16.4g, fibre 1g, salt 1.31 g
Recipe from olive magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/10467/
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Ingredients
- 3cm piece root ginger , peeled and roughly chopped
- 2 garlic cloves , roughly chopped
- 1 green chilli , roughly chopped
- 2 onions , roughly chopped
- olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 8 chicken thigh fillets, cut into quarters
- 400ml tin coconut milk
- 1 small bunch coriander , chopped
LEMON RICE
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A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish
73
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Ingredients
- 3cm piece root ginger , peeled and roughly chopped
- 2 garlic cloves , roughly chopped
- 1 green chilli , roughly chopped
- 2 onions , roughly chopped
- olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 8 chicken thigh fillets, cut into quarters
- 400ml tin coconut milk
- 1 small bunch coriander , chopped
LEMON RICE
Per serving
687 kcalories, protein 44.1g, carbohydrate 70g, fat 27.6 g, saturated fat 16.4g, fibre 1g, salt 1.31 g
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