Serves 4
Ingredients
- groundnut oil
- 1 chicken, jointed, skin on
- 2 onions, peeled and finely chopped
- 3 cloves of garlic, peeled and crushed
- 2 long green chillies, seeds included
- 3 green tomatoes, finely chopped
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 8-9 cardamom pods
- 300ml (½ pint) coconut cream
- 800ml (1½ pints) coconut milk
- ½ lime
- salt and pepper
To serve
- 150g (5oz) cooked green beans, sliced into 3
- 1 green chilli
- bunch of fresh basil
- naan bread
Method
- Heat some groundnut oil in a large, thick-base pan and fry the chicken pieces for 4-5 minutes until light golden. Remove from the pan.
- Fry the onion, garlic and 2 green chillies until softened. Then add the chopped tomatoes and stir.
- Add the coconut cream and coconut milk and bring to a simmer.
- Grind the spices together in a pestle and mortar and stir into the mixture.
- Replace the chicken, squeeze in half the juice from the lime and season to taste.
- Simmer for 45 minutes without a lid. Check that the chicken is cooked through.
To serve
- Add the cooked green beans to the pan to heat through.
- Grind the green chilli, basil and the rest of the lime juice in a pestle and mortar.
- Sprinkle the mix into the chicken before serving with naan bread.
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