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Coconut and Lime Chicken Curry


I gave this meal a go one day just to see if I could make a nice greenish curry. I was very impressed by its tangy taste and interesting look. It's a very different flavour curry to the more generic type. I really suggest you try eating this and follow it up with a fresh pineapple pudding. Get a couple of pineapples, prepare them into little pineapple chunks and top with grated coconut and maybe some cream or ice cream.

This is now updated to a more recent attempt which worked really well. It's not really comfort food like my usual curry, but it's cool and different.

To serve 8 you require:
4 skinless chicken breasts
2 medium onions
3 mixed peppers (yellow and green)
1 aubergine
400g chickpeas
300g lentils (optional)
800g coconut milk
2 tbsp sugar
2 limes (juice and a little finely chopped zest)
3 green chillis (chopped and the seeds kept)
3 tablespoons tomato puree
2 decent lumps of ginger (2 * 1 inch long lumps) finely chopped
4 garlic cloves (crushed)
1 lemon grass stalk
1tbsp lemon juice
A little chopped up coconut

Herbs/Spices - Basil (fresh and dried), Ginger, Tumeric, Chilli Flakes, Garam Masala, Ground Cumin, Ground Cloves, Fennel Seeds, Cardomon Pods, lime leaves, coriander (fresh and ground).

Make the marinade for the chicken. This is half a lime (juice a zest), the sugar and about 3tsps each of tumeric and garam masala. Put the chicken in a large bowl and mix well with the marinade. By the time you need it for the curry it should be fine.

To make the curry paste: crush about 10 cardomon pods and get the insides into a pestle and mortar. Add about 2 tsp of fennel seeds. Crush this up. Add 2tsp cloves, 3tsp cumin, 1tsp chilli flakes, 4tsp garam masala, 4tsp tumeric, 4 lime leaves (broken up), 3tsp coriander, 2 tsp ginger and mix well. When done, add the lime juice and rind from the remaining 1.5 limes the tomato puree and the lemon juice and a little water.

Heat a big (28cm) saute pan with olive oil and put in 2tsp of black mustard seeds, when they begin to pop, start the onions, garlic and ginger, then cook the peppers, then the aubergine. Then add the chicken with marinade. Once done, add the chick peas. Then pour over the coconut milk (use about 600g at first and stir in, add more if needed or later if it becomes too thick) and add the curry paste. After a few minutes add a handful of chopped fresh coriander and blend the lemon grass, coconut and basil and add that. You need to peel away the tough outer layers of the lemon grass before blending it. Only blend for a few seconds so it's all chopped. Leave to simmer for around an hour and serve with basmati rice.

This page was created by Phil Waring, Copyright 2003-2009

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