Coconut Chicken Curry
For the paste:
1 onion, chopped
1 inch ginger, peeled and finely chopped
1 green chilli, chopped (inc seeds)
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1.5 tsp turmeric
3 tbsp extra virgin olive oil
For the curry:
8 chicken thighs, boneless and skinless, chopped into large chunks
400ml coconut milk
½ lemon, juice only
½ small bunch coriander, roughly chopped
½ small bunch mint, roughly chopped
Place all the paste ingredients (except the olive oil) into a blender and blitz until combined. Add the oil and mix again. You should now have a good paste consistency (will look like a thick puree). Add in a bit more oil if needed.
Heat a large frying pan over a medium heat and add the paste. Leave the paste to cook for a few minutes and the aromas will start to release. Add the chicken to the paste along with the lemon juice and stir until combined. Cook for around 5 minutes to seal the chicken.
Add the coconut milk and mix into the paste, bring to a simmer and leave to cook for 15-20 minutes stirring occasionally.Remove from the heat and stir in the mint and coriander. Serve hot with cauliflower rice.
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