South Indian Mangalorean Green Curry
Although we love Thai green curry, we were faced one day with the dilemma of not having any lemon grass available. I remembered my grandmother's traditional indian green curry, and decided to make my version of this, with coconut milk. Serves 2-3
Ingredients:
Large bunch coriander, roughly chopped
Juice from 2 limes
1 medium size onion, roughly chopped
4 cloves of garlic, crushed and roughly chopped
4 cm cube of ginger, peeled and chopped
1-2 green chillies (deseeded and chopped - to taste)
2 chicken breasts, sliced (or you can use chicken thighs as the meat is softer and tastier)
250ml chicken stock
1 tin coconut milk
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspon ground chilli powder
1 teaspoon ground ginger
Pinch salt
Ground pepper
Groundnut or vegetable oil
1. Season chicken and fry in oil until cooked. Remove from pan and keep aside.
2. Add onions to oil and fry until starting to turn golden. Add chilli, ginger and garlic and fry together with cooking onions but take care not to burn these more sensitive ingredients.
3. Just before the onion mixture is cooked, add the dry spices. You might need to add a little more oil at this stage. If you are feeling naughty you can also add a knob of butter or teaspoon ghee. Fry gently until the aroma of the spices completely fill the room, but once again take care not to burn.
4. Add the chicken and turn so completely coated in spices.
5. Add the coconut milk and chicken stock. Season to taste and allow to simmer
6. You can add fresh vegetables such as peas, broccoli or cauliflower whilst simmerig.
7. The curry should reduce down so it is creamy but still has enough sauce to eat with rice.
8. Finally add most of the copped coriander and lime juice (leave some to serve).
