Dry Chicken and Coconut Curry

Name: Dry Chicken and Coconut Curry
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 stem of lemongrass, chopped; 1 lb 2 oz/500 g bite-size chicken pieces on the bone (or, if you don’t like bone, diced chicken breasts); 1 heaped teaspoon mixed caraway and coriander seeds, coarsely crushed in a pestle and mortar; 1 inch/2.5 cm piece of fresh gingerroot, peeled and chopped; 14 fl oz/400 ml canned coconut milk; 1 bunch of cilantro leaves (use the stems for this paste and save the leaves for the garnish); 3 shallots, peeled and chopped; ½ teaspoon shrimp paste; 6 garlic cloves, peeled and chopped; grated zest of 1 lime; 2 fresh green chiles, chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

In Asia, coconut is used extensively in cooking. It adds a wonderful flavor and texture to so many dishes. Coconut milk is now, luckily, widely available.

Ingredients

1 lb 2 oz/500 g bite-size chicken pieces on the bone (or, if you don’t like bone, diced chicken breasts)

Asia
Main course
Spicy
Gluten-free

Method

Put all the ingredients for the curry paste into a food processor and whiz to a purée.

Heat the coconut milk, then add the chicken pieces and simmer gently until the chicken is tender. If the coconut milk is getting too thick during this process, add a little water.

When the chicken is nearly cooked, stir in the curry paste and continue cooking gently until the chicken is richly