Coconut chicken with spices and herbs
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Heat the wok and toast the cumin, coriander and cardamom for a couple of minutes. Next add a little oil to the toasted spices and add the onions, celery, ginger, lime zest, chilli and herb stalks, season with salt and pepper and soften over a low heat for about five minutes. You might need a little more oil but make sure you do not brown the vegetables.
Add the coconut milk, bring to the boil and let it simmer for a few minutes. Finally add the chicken and let it warm through without letting it boil. Add the lime juice and sprinkle the top with the chopped coriander leaves and spring onions.
Reheat the rice by heating a pan to very hot and adding a drop of oil to coat the bottom. Stir fry the rice until very hot. Serve with segments of lime. This is a great way to use up bits of odd vegetables that are hanging around in your fridge. To bulk it out, add a bag of frozen spinach (defrosted) towards the end or serve spinach separately with a good squeeze of lemon juice.
Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods (optional)
1 large onion, finely chopped
1 celery stick, finely chopped
thumb size of grated ginger
4 garlic cloves
2 limes — one for zest and juice, the other for serving
1 chilli, finely chopped, or use a dried chilli that has been soaked in boiling water
big bunch of coriander (or parsley); separate the stalks from the leaves and chop the stalks finely
salt
pepper
1 tin of coconut milk
coriander or parsley leaves, lightly chopped
400g chicken, picked from the leftover roast chicken
1 bunch of spring onions, finely chopped (optional)
500g cooked rice
Equipment:
wok, saucepan, or big frying pan
Method
Heat the wok and toast the cumin, coriander and cardamom for a couple of minutes. Next add a little oil to the toasted spices and add the onions, celery, ginger, lime zest, chilli and herb stalks, season with salt and pepper and soften over a low heat for about five minutes. You might need a little more oil but make sure you do not brown the vegetables.
Add the coconut milk, bring to the boil and let it simmer for a few minutes. Finally add the chicken and let it warm through without letting it boil. Add the lime juice and sprinkle the top with the chopped coriander leaves and spring onions.
Reheat the rice by heating a pan to very hot and adding a drop of oil to coat the bottom. Stir fry the rice until very hot. Serve with segments of lime. This is a great way to use up bits of odd vegetables that are hanging around in your fridge. To bulk it out, add a bag of frozen spinach (defrosted) towards the end or serve spinach separately with a good squeeze of lemon juice.
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