Chicken masala
Based on Ian Parmenter's recipe in Consuming Passions Series 5.
Ingredients
750g skinless chicken thigh pieces (on bone)
2 tsp turmeric
2 tbsp olive oil
1 onion, finely chopped
2 tsp minced garlic
2 tsp minced ginger
2 tbsp chopped coriander leaves
1 tbsp mint leaves, chopped
1 tsp ground fenugreek
2 tbsp Thai-style sweet chilli sauce
1 tbsp garam masala
1 cup chicken stock
1/2 cup coconut cream
Coriander leaves and toasted peanuts to garnish
Method
Put chicken and turmeric in plastic bag and toss to coat. Saute chicken in a little olive oil for 2-3 minutes over medium heat until brown, then remove from pan. In same pan, saute onion, garlic and ginger in a little more oil for 4-5 minutes. Add coriander leaves, mint, fenugreek, chilli sauce, garam masala, chicken stock and coconut cream. Add chicken and simmer very slowly for 45 minutes. Serve on a bed of rice, garnished with coriander leaves and peanuts.
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