Coconut chicken with lemon rice
Cook:
40 mins
This coconut chicken curry is so easy to make yet impressive enough to serve when having guests.
3cm piece root ginger, peeled and roughly chopped
2 cloves of garlic, chopped finely
1 green chilli, roughly chopped
1/2 tsp salt
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
8 chicken thigh fillets
400ml coconut milk
1 small bunch coriander leaves
1 lemon, zest and juice
300g lemon rice
450ml water
Tip the ginger, garlic, green chilli, onion and 1/2 tsp salt into a food processor and blitz to a purée.
Heat a tbsp of oil in a large frying pan and fry the puréed ingredients for 2-3 minutes.
Toss in the cumin, coriander and turmeric and cook for a further 2 minutes.
Add the chicken and cook for 3-4 minutes until it begins to brown.
Pour in the coconut milk, stir and simmer for 20 minutes. Add in the coriander.
For the rice, remove long strips of rind from the lemon. In a pan, heat 1 tbsp of oil before adding the lemon rind.
Cook for 2 minutes then stir in the rice.
Add 450ml water and bring to a boil, cover and simmer for 10-12 minutes until the water has been fully absorbed. Remove from the heat and leave to stand for 5 minutes before finally squeezing in the juice of the lemon.
Serves
4
Cooking Time
40 minutes
Main ingredients
Fruit, Chicken, Vegetables, Rice
Recipe Type
Dinner, Easy, Entertaining, Quick Meals, One Pot, Curry
Cuisine
Thai
Special Info
Pregnant Mums
Level of Difficulty
Easy
