Coconut & Coriander Masala Chicken
By BartA creamy curry, rich in colour, warmth and Indian flavours. Perfect for a Friday night feast served with rice and naan bread.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 4 cardamom pods
- 2 tsp of bart garam masala
- 200 ml of coconut cream
- 1 tsp of bart turmeric
- 2 tbsp of oil
- 2 tbsp of bart cumin seeds
- 2 onions, chopped
- 4 chicken breast fillets, cut into strips
- 1 tsp of bart infusions ginger paste
- 1 tsp of bart infusions garlic paste
- 125 ml of chicken stock
Method
2 stepsStep 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.
Step 2
Stir in the garam masala and turmeric and cook for a minute, then stir in the ginger, garlic, coconut cream, stock and season 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.