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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Coconut lovers will die for this dish. An aromatic curry, simple to cook, this will become a fixture on your menu. It's that good. Believe me. Ingredients:
1 lb skinless chicken breast, and cubed |
1 tablespoon ground almonds |
1 tablespoon desiccated coconut |
3 fluid ounces coconut milk |
6 fluid ounces fromage frais |
1 1/2 teaspoons ground coriander |
1 teaspoon chili powder |
1 teaspoon fresh ginger, pulp |
1 1/2 teaspoons fresh garlic, pulp |
1 teaspoon salt |
1 tablespoon oil |
4 green cardamom pods, opened |
1 bay leaf, crumpled up |
1 dried red chili, chopped |
1 tablespoon fresh coriander leaves, chopped |
2 tablespoons desiccated coconut |
Directions:
1. In a wok, dry roast the almond and 1 tbsp desiccated coconut till it takes on a little colour. Transfer to a bowl and allow to cool.
2. To the coconut/almond mix add the coconut milk, fromage frais, ground coriander, chilli powder, garlic, ginger and salt, mix well to blend all together.
3. Heat the oil in a wok and fry the chicken with the cardamoms and bay leaf, till the chicken has the juices sealed inches Do not brown the chicken.
4. Add the coconut mixture to the pan with red chilli and fresh coriander. Cook for 12 mins covered. Remove the lid and cook uncovered for 3 minutes
5. Stir in the desiccated coconut and serve.
6. Plai rice and curried prawns go well with this, or a vegetable dish.
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