 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
From Zanzibar, this picquant chicken dish sings with coconut, cardamom and chili. Ingredients:
2 tablespoons peanut oil |
1 large whole chicken, jointed |
2 onions, finely chopped |
3 garlic cloves, crushed |
3 green tomatoes |
1 fresh green chile, chopped |
1/2 teaspoon ground turmeric |
1/2 teaspoon cumin seed |
1/2 teaspoon coriander seed |
4 cardamom pods |
1 1/4 cups chicken broth |
3 1/2 cups coconut milk |
2 tablespoons coconut cream |
20 basil leaves |
6 ounces green beans, blanched |
steamed rice |
Directions:
1. Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
2. Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chili and cook for a few minutes more.
3. Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the broth and coconut milk and bring to a gentle boil.
4. Season well, cover and simmer for 1 hour.
5. To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.
|
|