Coconut Chicken with Papadum
Ingredients
- Ingredients
- 500 grams Chicken breasts
- 2 Tbsps clarified butter (plus more for the baking dish)
- 200 grams Coconut cream (canned)
- salt
- freshly ground peppers
- 1 generous pinch cayenne pepper
- 2 Cardamom
- ½ tsp Garam Masala
- 1 tsp freshly grated ginger
- 2 Tbsps Sesame seeds
- 2 Tbsps chopped Nut
- 1 Banana
- 4 small white Eggplant (If available)
- 2 Coconut (as desired)
- 200 grams Basmati rice
- For the papadam
- 8 Papadam (Asialaden, finished product)
- 300 milliliters vegetable oil (for frying)
Preparation steps
Cut the chicken into bite-sized pieces, season with salt and pepper and place in a bowl. Crush the cardamom in a mortar and add to the chicken along with the ginger, garam masala and cayenne pepper and mix well. Peel the banana and cut in half. Mash one half with a fork, cut the other half into slices.
Rinse the rice in a sieve under cold running water, transfer to a saucepan with twice the amount of lightly salted water, cover and simmer over low heat, until tender, about 20 minutes.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish.
Rinse the eggplant, place in the baking dish and bake until beginning to brown, about 20 minutes.
Toast the sesame seeds and nuts in a dry skillet until fragrant, remove from the pan and set aside.
Heat the butter in a large nonstick skillet and saute the chicken 3-4 minutes over medium heat. Add the mashed banana, cook a minute or two and stir in the coconut cream. Simmer until the chicken is cooked through, season to taste and keep warm.
For the papadam: In a small pan heat the oil and working in batches fry the papadam until puffed, 5-7 seconds per side. Lift out with a slotted spoon and drain on paper towels.
If desired, serve the rice and chicken in halved coconuts with the eggplant and sprinkle with the sesame-nut mixture. Top with banana slices and papadam. Or, serve on plates.
