Coconut Chicken Masala
BY
bimaz
BiancaCooking time: 35mins
Ingredients:
• 2 tablespoons peanut oil
• 1 large brown onion (200g) - sliced thinly
• 2 garlic cloves - crushed
• 1 tablespoon coriander seeds
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon garam masala
• 1/2 teaspoon ground cardamom
• 2 teaspoons chili powder
• 1 teaspoon coarsely ground black pepper
• 1.5kg chicken breast fillets - chopped coarsely
• 1/4 cup (70g) tomato paste
• 1 1/2 cups (375ml) chicken stock
• 1/2 cup (125ml) water
• 1 teaspoon cornflower
• 3/4 cup (180ml) coconut cream
• 2 tablespoons coarsely chopped fresh coriander
Directions:
1) Heat oil in large saucepan; cook
onion & garlic, stirring, until onion
softens.
Add coriander seeds; cook,
stirring, about 1min or until seeds
start to pop.
Add remaining spices; cook,
stirring, until mixture is fragrant.
2) Add chicken to pan, turning to
coat pieces in spice mixture;
cook, stirring, until chicken is just
browned.
3) Stir in tomato paste, stock and the
water; bring to a boil.
Reduce heat; simmer, covered,
about 20mins or until chicken is
cooked through.
4) Blend cornflower with coconut
cream in small bowl; stir into
chicken curry.
Bring to a boil; cook, stirring, until
mixture boils & thickens. Just
before serving, stir in fresh
coriander.