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Here’s a real winter warmer for you. Thanks to our friends over at Scotherbs for the recipe. We’ll be running some articles soon on how to get the best from fresh herbs, so keep your eyes peeled.
Ingredients
- 3 large, fat green chillies, de-seeded
- 1 tsp ground coriander
- ½ tsp turmeric
- 2.5cm (1inch) piece fresh root ginger, peeled
- 2 garlic cloves peeled
- Large bunch of fresh coriander, chopped
- 2 tbsp groundnut or sunflower oil
- 10 Curry Leaves
- 2 Large onions, sliced
- 4 skinless boneless chicken breasts, cut into chunks
- 1 x 410g tin thick & creamy coconut milk
- 2 tsp tamarind paste
- Juice 1 lime
Method
- Chop the chillies, ground coriander, turmeric, ginger and garlic, using a mini chopper or food processor. Add a splash of water and a pinch of salt. Whiz to make a paste.
- Heat the oil in a large saucepan, add the curry leaves and stir, then add the paste, onions and chicken. Cook for 3- 4 minutes, stirring so it doesn’t stick to the pan. Add the coconut milk, bring to the boil then simmer for 10 – 15 minutes, or until the chicken is cooked through.
- Stir in the tamarind paste, fresh coriander and lime juice, and serve with basmati rice and a tomatoand cucumber salad. To make the salad, chop tomatoes, seeded cucumber and shallots, add a squeeze of lime juice and season with salt. You can make the curry the day before and keep it in the fridge but add more fresh coriander prior to serving.
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