Coconut and Chicken Casserole
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Tbsps clarified butter (or oil)
- 4 Chicken thigh (cut in half through the bone)
- 4 onions (sliced)
- 2 cloves garlic cloves (crushed)
- fresh ginger (peeled and grated)
- 1 tsp Turmeric
- 1 tsp paprika
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 cup Chicken broth
- 1 cup Coconut milk
- 1 cup Mango chutney
- lemon juice (from 1 lemon)
- 1 red chili pepper (deseeded and finely sliced)
Preparation steps
1.
Heat the butter in a wide pan and cook the chicken pieces until lightly browned all over. Remove from the pan and set aside.
2.
Gently fry the onions until soft but not brown then add the garlic, ginger, turmeric, paprika, cumin and coriander. Fry for 2 minutes, stirring all the time.
3.
Return the chicken to the pan, stir to coat in the spices then pour in the chicken stock and coconut milk. Simmer gently for 20 minutes then add the mango chutney and lemon juice and season with salt and pepper.
4.
Let simmer for another 15 minutes or until the chicken is cooked through. Serve with the sliced chile scattered over.
