A frined of mine gave me the recipe for this dish, the colour of which is very rich and inviting and more importantly, has a wonderfully warming feel to it and is child’s play to make.
NOTE Once you make the sauce, you can freeze it at this stage. You can also poach prawns or chunks of fish in it if you’re pescatarian.
Serves 4
8 chicken thighs, skinned but bone in
1 tin of cherry tomatoes
1 tin of coconut milk
1 stalk of lemongrass, finely sliced
1 tbs grated ginger
2 birds eye chilies, finely sliced
handful of curry leaves
1 cinammon stick
jiuce of half a lime
1 tbs mustard seeds
4 fat cloves of garlic, finely sliced
2 tbs of cumin seeds
1 heaped tbs coriander
1/2 tsp turmeric
1 tsp honey
1 tsp sea salt
2 tbs of vegetable oil
handful of chopped fresh coriander
Heat the oil in a large pan. Fry the mustard and cumin seeds and crushed curry leaves until the seeds begin to sizzle.
Add the chilli, ginger and lemongrass and fry for a further minute and then stir in the garlic. for a further minute.
Sprinkle in the coriander and turmeric and then pour in the tomatoes, coconut milk and add the honey.
Let this simmer for ten minutes. Carefully place the chicken pieces into the pan and put a lid on the pan.
Test the chicken after fifteen minutes. If cooked, squeeze over the lime and add the salt.
Finish with the fresh coriander and serve with basmati rice and a spicy tomato, onion, coriander and lime salsa.
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