Spiced chicken masala with coconut sambal
- April 2008
- Serves 2
A quick curry using ready-blended spices. If you like the sambal, stock up with the coconut as it freezes really well.
- 2 chicken breasts, skin on
- 4 teaspoons Seasoned Pioneers tandoori masala spice blend (visit deliaonline.com for stockists)
- 2 teaspoons groundnut or other flavourless oil
- 2 cloves garlic, peeled
- 1 medium onion, peeled and quartered
- 1 teaspoon English Provender very lazy ginger
- 200ml tub half-fat crème fraîche
For the coconut sambal
- 50g fresh organic coconut chunks
- ½ small onion, peeled
- 1 tablespoon lime juice
- ½ piece jalapeño pepper, from a jar
- ½ teaspoon salt
- To make the sambal, simply add all the ingredients to a mini-chopper and whizz until everything is very finely chopped (you will need to stop to push the ingredients down into the chopper occasionally.)
- Heat 1 teaspoon of the oil in a medium saucepan until very hot. Cut the chicken into largish pieces and brown half of them in the hot oil, tossing them around till golden-brown all over. Then remove them to a plate and brown the other half.
- Meanwhile, finely chop the garlic, onion and ginger in a mini-chopper. When all the chicken has been browned and removed from the pan, add the rest of the oil and cook the chopped mixture for about 5 minutes, or till tinged brown at the edges.
- Next, add the tandoori masala blend, stir that around for a few seconds, then return the chicken to the saucepan. Add some seasoning and stir in the crème fraîche. Bring to a simmer and cook gently, with the lid on, for 10-15 minutes. Serve with the coconut sambal.
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