Monday, September 17, 2012

Allergy free Brazilian coconut chicken recipe

  • 1 tsp ground cumin
  • 1 tsp ground cayenne pepper
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 double chicken breast, sliced into fillets
  • Salt and freshly ground black pepper to taste
  • 2 tbsps olive oil
  • 1 onion, chopped
  • 1 tablespoon finely grated fresh ginger
  • 2 green or jalapeno chillies, seeded and chopped (optional)
  • 2 cloves garlic, crushed
  • 3 tomatoes, seeded and chopped
  • 400ml light coconut milk
  • Zest of one lime as garnish (optional)
  • Fresh coriander or parsley, chopped, as garnish (optional)
  • 1 tbsp cornflour (optional)

  • In a medium bowl mix the cumin, cayenne pepper, turmeric and coriander.
  • Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  • Heat 1 tablespoon of the olive oil in a frying pan over medium heat.
  • Place the chicken in the frying pan and cook 10-15 minutes on each side, until no longer pink and juices run clear.
  • Remove from heat and set aside.
  • Heat the remaining olive oil in the frying pan.
  • Add the onion, ginger, chillies and garlic and cook and stir for 5 minutes, or until tender.
  • Add the tomatoes and continue cooking 5-8 minutes.
  • If you'd like to thicken the sauce more, stir the cornflour into the coconut milk before adding the coconut milk to the tomato mixture.
  • Stir in the coconut milk and simmer for 5 minutes.
  • Add the chicken at the end to heat through.
  • Garnish with the fresh parsley, coriander and/or lime zest.

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