Coconut Dream Chicken

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This dish is a take on the standard Thai chicken curry but for me, it packs more flavour and has a tropical touch. It is based on a recipe from the BBC Good Food magazine and I strongly recommend you to try it! Simple to cook though you need to get all your prep done carefully first so it is all ready to go!

SERVES 4-6

INGREDIENTS

Oil of choice

8 skin on bone in chicken thighs

1 large onion roughly chopped

4 garlic cloves finely chopped

3 cm piece of ginger peeled and grated

1 1/2 tsp turmeric

2 tsp cumin powder

3 green chillies halved deseeded and finely chopped

200 gm butternut squash, peeled, deseeded and cubed

150 gm cauliflower florets broken up

225 gm Basmati rice

Bunch of coriander chopped

2 limes zested and juiced

400 ml coconut milk

400 ml chicken stock

METHOD

  1. Heat oven to 200C / 180 c fan. Heat a good splash of oil in a shallow casserole or high sided pan that can go in the oven I use a stoneware one, see pic, which is ideal. Fry chicken thighs skin side down til well coloured then remove and put to one side. They will take on a deeper colour in the oven so do not fret. Fry the onion in the same pan til soft and coloured- add the garlic, ginger, turmeric, cumin and chilli. Cook for 2 minutes, then stir in the cauliflower and squash. Add the rice, half the coriander, the lime zest and half the lime juice and a little seasoning. Put the chicken back in the pan on top skin side up this time! Add a little more black pepper to them.
  2. Heat the coconut milk and stock together gently til just about to boil then pour this around the chicken. Pop the pan uncovered into the oven for 40 minutes or until the liquid has been more or less absorbed and the rice is as you like it. Remove from the oven and add the remaining lime juice and coriander, mixing it in a little amongst the chicken. Serve and enjoy!

Spicy Meatballs in Coconut Curry Sauce!

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Spicy Meatballs in Coconut Curry Sauce!

I need to send out a BIG THANK YOU for this recipe to a good blogger friend, Liz, of My Favourite Pastime – if you have not checked out her blog – do so – at once! This is her recipe and I made it tonight for supper and it was absolutely deliciously delicious with an extra slice of deliciousness on top. It caught my eye because I love meatballs and thought i had tried most versions – but I have never served them like this. Stupendous!

Liz, thank you!

Ok

Ingredients for the meatballs

500 gm beef mince
1 medium onion finely chopped – I whizzed mine in my food processor
1 red chilli – deseeded
and chopped
Thumb size piece of fresh ginger peeled & finely chopped
3 cloves of garlic finely chopped
3 or 4 sprigs of fresh coriander chopped finely
1 tsp garam masala
Pinch of salt
Black pepper
1 slice of white bread whizzed in the food processor into crumbs
1 small egg lightly beaten

Ingredients for the curry sauce

Olive oil
1 medium onion whizzed in the food processor
3 cloves of garlic crushed
Thumb size piece of fresh ginger peeled and finely chopped
3 tbsps of Thai Red Curry paste
2 tsps of curry powder – how hot is up to you!
400 gm can of chopped tomatoes
250 ml of coconut milk
200 ml of chicken stock

Sour cream or plain yoghurt and some chopped coriander for garnish.

You could also garnish with chopped cashew nuts if you wish.

To make the meatballs:

Pop all the ingredients into a bowl and mix well. I left it all for an hour to mingle thoroughly but you do not need to especially.

With damp hands shape the mixture into balls – I made 16 from my mix which is dandy for 4 folk.
Pan fry them in a little olive oil until brown on all sides then remove from the heat and let them rest.

IMG_4317

For the sauce – heat a glug of oil in a wok or large frying pan and gently fry the onions, garlic and ginger for about 5 minutes. Then add the Thai curry paste, stir and fry gently for another minute or two. Then add the curry powder and mix well together.

Add the tin of tomatoes and simmer for 5 minutes stirring now and then. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for 5 minutes.

Now add the meatballs to the sauce with a slotted spoon, stir carefully to submerge and coat them. Cook over a low heat for 20 minutes – they will be fine for a little longer if you want to have a chat or another glass of wine.

Adjust seasoning – though honestly, mine needed none. I mixed the yoghurt and chopped fresh coriander in a small bowl to serve with it.

I spooned it over plump steaming knolls of saffron basmati rice. And it was the bright side of stunning.

Try this…..soon...please!