A South Indian style recipe for chicken thighs from Nigella Lawson’s ” Forever Summer” 2002
Ingredients
- 3 tbsps groundnut oil
- 2 small onions, finely chopped
- 2 cm fresh ginger,crushed
- 1 fat clove garlic, crushed
- 1 large green chilli deseeded and finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 400 ml tin coconut milk
- 250 ml good chicken stock
- 4 cardamon pods, bruised
- 1 kg boned and skinned chicken thighs cut into bite sized pieces
- 200 g fine green beans topped, tailed and halved
- 125 g cashew nuts dry roasted
- 3 tbsps soured cream
- small bunch fresh coriander chopped
Servings:
Instructions
- Heat the oil in a wide saucepan or frying pan and fry the onions gently, sprinkled with a little salt, until softened.
- Add the ginger, garlic. chilli, turmeric, cumin and coriander and cook, stirring, for another minute until fragrant.
- Add the coconut milk and the stock to the pan and stir to mix well, then add the cardamon and the chicken. Bring to the boil then reduce the heat and simmer gently for about 10 minutes until the chicken is just cooked through.
- Check the seasoning and add the green beans then cook for another 5 mins.
- Add the cashew nuts, the soured cream and half of the chopped coriander.
- Serve in bowls sprinkled with more coriander.
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