Description:

Boneless chicken cooked in coriander and fennel seed-flavoured green coconut curry

Source:

Rochelle Gonsalves

Serves/Makes:-

Ingredients

• 500 gms boneless chicken (diced)
• 2 medium onions finely chopped)
• 2 tbsp (30 ml) oil
• 3-4 flakes garlic, finely chopped
• 2 tsp (10 ml) lemon juice
• 1/2 tsp (2 ml) turmeric powder
• 2 tsp (10 ml) ginger paste
• For the green paste (grind together to a smooth paste)-
• 1 cup (225 ml) fresh coriander leaves
• 1 cup (225 ml) freshly grated coconut
• 1 tsp (5 ml) fennel seeds
• 2-3 green chillies
• 3-4 flakes garlic

Preparation

• Heat oil in a pan, add onions and garlic and cook until onions are transparent.
• Add ginger paste and turmeric powder, and saute for 30 seconds.
• Then add chicken and saute for 2 minutes.
• Next, add the green paste, salt and enough water to make a thick gravy.
• Cover the pan with a lid, and simmer till chicken is cooked.
• Remove the pan from heat and stir in the lemon juice.

Comments

Serve hot with boiled/steamed rice.