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Wednesday, 7 November 2012

Coconut Chicken with Lemon Grass

 

I have the ingredients in and thought that I would quite like to make the following recipe it certainly appeals to me but I am not sure whether to do it or not as OH is not keen on cinnamon.  Think the jury might be out  will have to see how it goes, but thought I would post the recipe in case it appeals to anyone else.  All being well it will be for tea tonight or failling which it will be for tea on Thursday (perhaps I will not tell OH about the cinnamon).

 Coconut Chicken with Lemon Grass


Ingredients

Serves 4 to 6

Ingredients
1 1/2 kg/3lb chicken pieces
1 tablespoon of oil
5 cloves of garlic crushed
2 onions chopped
1 small red and 1 small green capsicum pepper chopped
250g/8oz tin drained canned tomatoes
2 teaspoons of turmeric
3 tablespoons chopped fresh coriander
1/2 teaspoon of fennel seeds, ground
1 teaspoon of dried cumin
2 cups/500ml/16v fl oz of coconut milk
1 tablespoon cornflour
1 teaspoon grated fresh ginger
1/2 teaspoon of chilli powder
2 bay leaves
1 teaspoon of coconut toasted
2 lemon grass stalks
1 cinnamon stick

Method


Fry the chicken pieces in the oil in a frying pan until golden brown, then drain well.
In the same pan saute 3 of the garlic cloves with the onions and capsicums, then remove and drain well.  Arrange the chicken in a baking dish and top with the capsicum mixture.
Puree the remaining garlic with the tomatoes, turmeric, coriander, fennel, cumin, coconut milk, cornflour, ginger and chilli powder in a blender or a food processor and pour over the chicken and vegetables.

Stir int he remaining ingredients and cook in a 180 degrees C/350 degrees F oven for about 50 minutes or until the chicken is cooked.  Remove the bay leaves, lemon grass and cinnamon before serving.  Serve with white rice.

Pattypan

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