Chicken in Coconut Milk
Murgi in Narial Milk
Patrick McCardle
I call this (to friends & family) my Chicken Masala. It is a really sweet & tasty dish, with plenty of sauce to mop up with the naans and it is easy to make. This recipe has brought 'rave' reviews from family & friends, especially from my eldest daughter?s friends, who's Fathers think they are good in the kitchen too. Give it a go I'm sure you will enjoy it. Pity about using 'Bought' paste but you have to agree Patak's is in the top end of the market for their pastes. Serves 6
Ingredients
6 Boned, skinned & quartered large chicken thighs
2 tbsp. vegetable oil
3 roughly chopped large onions
4 chopped garlic cloves
8 chopped Vine ripened tomatoes
6 - 8 chopped fresh chilli's
2 inch piece fresh peeled ginger
1 can (tin) coconut milk
1 heaped tbsp. Patak’s Tandoori paste
1 handful chopped fresh coriander
1 handful sultana's
1 handful unsweetened desiccated or fresh grated coconut
Instructions
Heat oil in a large pan and sweat vegetables (onions, ginger, garlic, tomatoes, & chilli's), covered .
Cool a little and pur?e in a blender. Transfer back to the pan.
Add tandoori paste and stir.
Increase heat, add chicken, stir to fully coat chicken.
Add coconut milk, desiccated coconut & sultana's. Simmer partially covered for 30-35minutes, until chicken is cooked through.
Add coriander, stir.
Serve hot with Nan.
Notes
"I think that this recipe will work quite well with lamb, other meats and prawns too" - Mamta
