We love cooking healthy meals and sharing our recipes with you to make at home for all of the family.
This week’s recipe features the classic combination of Coconut milk, Chilli and Coriander (cilantro) ingredients that due to globalisation are readily available and now staple ingredients in the pantry. The concentration of milk dilutes the chilli to give this dish a subtle flavour rather than the kick that often puts people and especially children off eating spicy food.
Get in the mood for a week in Zanzibar by cooking up this recipe and let us know how it goes by tweeting us @wildfitness_uk.
Happy Cooking!
Ingredients
2 tablespoons peanut oil
4 chicken Maryland (1.4kg)
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1 tablespoon finely chopped fresh lemon grass
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon chilli powder
2 x 400ml cans coconut cream
1 tablespoon light soy sauce
¼ cup chopped fresh coriander
Method
Heat oil in large saucepan. Cook chicken over high heat for about 5 minutes or until chicken is browned all over, turning frequently. Remove from pan.
Add onion to pan; stir over medium heat for about 3 minutes or until onion is soft. Stir in garlic, lemon grass, ground coriander, cumin, cardamom, cloves and chilli; stir over medium heat for a further minute.
Add chicken to pan; turn chicken to coat with spice mixture. Stir in coconut cream and sauce; bring to boil. Reduce heat; cover, simmer for about 15 minutes or until tender.
Remove chicken from sauce; cook chicken under hot grill until crisp and browned all over. Boil sauce, uncovered, until reduced by one third. Stir in fresh coriander; mix well. Pour sauce over chicken.