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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another find from Jeremy Vincent. More spicy than hot, but you could always add chilli if you like your curry hot. Ingredients:
4 large skinless chicken breasts, cut into chunks |
3 tablespoons vegetable oil |
1 teaspoon mustard seeds, brown |
1 large onion, sliced |
3 garlic cloves, finely sliced |
400 ml coconut milk |
salt |
chopped spring onion, for garnish |
1 teaspoon paprika |
1/2 teaspoon ground turmeric |
1 1/2 tablespoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon cayenne pepper |
1 tablespoon lemon juice |
1/2 teaspoon salt |
75 ml water |
Directions:
1. In a bowl, mix all the marinade ingredients into a loose, smooth paste then place the cut chicken breasts side-by-side in a large, flat dish and coat both sides with the paste. The meat is best left to marinate for 30 minutes to one hour, but if you are in a hurry a few minutes will do.
2. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they are golden brown before adding the chicken and any extra paste from the marinade.
3. Fry over a gentle heat for about eight minutes before adding the coconut milk.
4. Increase the heat slightly and bring to a simmer.
5. Cook for a further 10-12 minutes until the sauce has thickened slightly, before seasoning with salt if necessary. Garnish with chopped spring onion and serve with rice or naan bread.
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