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Coconut chilli chicken
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2kg boneless British chicken thighs, diced
300g whole yogurt
100g desiccated coconut
120ml sunflower oil
12 green cardamom pods, seeds removed and ground
1 cinnamon stick
1 tsp ground cloves
4 shallots, thinly sliced
2 tbsp freshly grated ginger, plus extra, cut into matchsticks, to serve
2 tbsp crushed garlic
4 tsp ground turmeric
2 tsp cayenne pepper
1½ tbsp smoked paprika
2 plum tomatoes, chopped
8 green chillies, quartered lengthways and deseeded
400ml can coconut milk
lemon juice, to taste
handful coriander leaves
1. Mix the chicken with the yogurt; leave to marinate for 20 minutes. Meanwhile, put the desiccated coconut and 125ml water in a blender; whizz to a smooth paste. Add 125ml more water, blend again and set aside.
2. In a large frying pan or casserole, heat the oil. Add the cardamom, cinnamon, cloves and shallots and cook over a low heat until pale gold. Add the grated ginger, garlic, turmeric, cayenne and paprika. Cook for 1 minute, then add the tomatoes and chillies; cook for another minute, then add the coconut paste. Simmer for about 5 minutes, then add the marinated chicken. Simmer for 15-20 minutes more.
3. Add the coconut milk and simmer for a few more minutes. Season with salt and add a squeeze of lemon juice to taste. Serve scattered with the coriander and ginger matchsticks, plus flatbreads and raita if liked.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (15) 1918kJ
This recipe was first published in September 2017.