Saturday, 13 March 2010

Going Coco-nutty!

This is a lovely, mild and creamy curry for a weekend family supper.  It is quite 'saucy', because we like lots of sauce to soak into our rice, and to mop up with our naan, but you could cut the liquid down a little if you want, I guess.  Creamed coconut is a lovely addition to make to curries when cooking for the children as the sweetness seems to allay any potential tiresome behaviour about 'too spicy' foods.

Coconut Chicken

50g ghee (or butter and a splash of oil)
1 large onion, chopped
4 cloves garlic, minced
1 tsp ground ginger
1 tsp turmeric
2 tsp ground cumin
1/4 tsp cayenne pepper
a few cloves
500g chicken, sliced
1 pint milk
1 tsp cornflour mixed with 1 tsp water
100g creamed coconut, chopped

Heat the fat in a large pan (one with a lid!) and fry the onion until soft.  Add the garlic and stir well, then mix in the spices.  The aroma will really hit you sometimes, so be careful with your eyes and that cayenne!  Add the chicken and fry quickly to seal it, then pour in the milk, cornflour-and-water mixture (which will stabilise the milk and prevent it from curdling unappealingly).  Simmer gently for 30 minutes, then stir in the coconut until the sauce is smooth and thickened.

Serve with rice or naan bread, or both in this house.  Yum!
Cath xx

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