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Coconut Chicken By Rob Vincent

Coconut Chicken

No recipe followed I just added as I went along, I patiently created a deep flavoured masala, onions sweated right down to the point of disintergrating but not burnt, plenty of garlic, sliced so finely they just melted into the masala. Enriched with tomatoes for another layer of flavour, chicken added and simmered down until the fillets just melt in your mouth, with a rich and silky sauce, the zingy hit of coriander and the punch of fresh green chillies to balance the richness out.

Left for a while to develop after cooking and the results were amazing, one to cook again!

1 kg of Chicken fillets used

4 tbsp seasoned oil

1-2 cinnamon quills

4 black cardamom

10 green cardamom

6 cloves

1 full tsp black peppercorns

1 full tsp cumin seeds

3 tej patta

Boiling water as necessary for:

3 medium finely sliced onions

1 bulb of garlic, finely sliced so it melts away in the frying process

1 tbsp fresh garlic/ginger paste

1 tin of chopped tomatoes

1 heaped tbsp of freshly crushed coriander seeds

1 tbsp hot madras curry powder

1 tsp turmeric powder

1 tsp dried chilli flakes

1 tin of coconut milk

5 fresh green chillies

Boiling water as necessary


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