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2 tsp ginger, crushed
2 garlic cloves, crushed
1 chilli, chopped
1-2 leeks, chopped
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
600g chicken pieces
400 ml coconut milk
1 bunch coriander
1 untreated lemon, juice and rind
1 tbsp olive oil
1 tsp cardamom
300g basmati rice |
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Heat 1 tbsp oil in a large pan and stir-fry ginger, garlic, chilli and leek for 2 minutes; add cumin,
coriander and turmeric and stir-fry for another 2 minutes. Add chicken and cook for about 4 minutes. Stir in coconut milk and simmer for 20 minutes. Stir in the coriander.
Heat 1 tbsp oil in a saucepan and add finely grated lemon rind and cardamom. Cook for 2 minutes, then stir in rice. Add 450ml water and bring to the boil. Simmer, covered, for 10 minutes or until all water has been absorbed. Turn off heat and leave for 5 minutes. Stir in the lemon juice.
Serves 4
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