This curry has a gentle burn to it, but if you want a bit more bite, just add some extra chilli powder.
• 3 coriander roots (whole plants, about 10 stalks per plant)
• 2 medium brown onions, peeled and roughly chopped
• 4 cloves garlic
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 6 chicken thigh fillets, cut into large chunks
• 400ml can coconut milk
• 1 cup fine desiccated coconut
• steamed rice, to serve
• 2 tbsp curry powder
• 1 tsp ground coriander seed
• 1 tsp salt
• ½ tsp chilli powder (optional)
Wash the coriander well and separate the leaves from the stalks and roots. Set aside the leaves. In a food processor, process the stalks and roots with the onions, garlic and ginger to a smooth paste.
Heat oil in a large saucepan over a medium heat and fry the paste for about 5 minutes, stirring frequently until very fragrant. Add spice mix ingredients and fry for a further minute. Add the chicken and stir to coat. Add the coconut milk and a further 400ml of water (use the empty can as a measure), reduce heat and simmer, covered, for 15 minutes.
In a separate, dry frying pan, toast the desiccated coconut for about 5 minutes, stirring constantly over a medium heat until it is well browned.
Finely shred the reserved coriander leaves. Stir the coconut and coriander leaves into the curry, remove from heat and allow to stand for about 10 minutes before serving.
- Serve with steamed rice and kachumber.
We all know curries taste better the next day. If you don't have time to wait, you can achieve a similar effect by just allowing the dish to cool, then reheating it.