COCONUT AND CORIANDER MASALA CHICKEN

2015-03-05
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

  • 2 tbsp oil
  • 4 Bart Cardamom Pods
  • 2 tsp Bart Cumin Seeds
  • 2 onions, chopped
  • 4 chicken breast fillets, cut into strips
  • 2 tsp Bart Garam Masala
  • 1 tsp Bart Turmeric
  • 1 tsp Bart Ginger in Sunflower Oil
  • 1 tsp Bart Garlic in Sunflower Oil
  • 200ml Coconut Cream
  • 125ml chicken stock
  • salt
  • 6 tsp Bart Coriander in Sunflower Oil
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    1. Heat the oil in a frying pan or wok. Add the cardamom pods and cumin seeds and fry for a few minutes until the seeds pop. Add the onions and cook for 10 minutes until soft. Add the chicken and stir-fry for 5 minutes until beginning to brown.
    2. Stir in the garam masala and turmeric and cook for a minute, then stir in the ginger, garlic, coconut cream, stock and salt to taste, and cook gently for a further 10 minutes or until the chicken is thoroughly cooked. Stir in the coriander and serve with pilau rice.

 

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