Reza's delicious chicken dish is served up with a coriander sauce and coconut milk
Serves 4-6
Ingredients
400g chopped coriander with stalks
6 finger green chillies
2tbsp white cashew nuts soaked in 100ml hot water for 15minutes then drained
250ml coconut milk
3-4 tbsp ghee/clarified butter/vegetable oil
2 onions finely chopped
¼ tsp turmeric powder
4 cloves garlic finely crushed
4cm piece finely grated ginger
½ tsp cumin powder
½ tsp coriander powder
½ tsp red chilli powder
1 kg boneless chicken breasts or thighs or a combination of both
½ tsp garam masala
Salt to season
Method
1. Blend together the coriander, chillies, cashew nuts and the coconut milk in a food processor or blender until it becomes a smooth paste decant into a bowl and set aside.
2. Heat the clarified butter or ghee over a medium heat in a wide heavy bottomed saucepan until hot. Add the onions along with a pinch of salt and turmeric powder.
3. Cook until they become soft and not browned. This will affect the colour of the dish if the onions are browned. Add the garlic and ginger, continue to cook for a minute to allow them to mellow out. Now add the cumin, coriander and the chilli powder.
4. Stir fry for up to three minutes, then add the coriander paste. Cook for a few minutes then add the chicken. Bring to the boil, simmer until the chicken becomes tender (approx 12-15 minutes). Finally sprinkle some garam masala and adjust seasoning.