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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Paul Merret's version of a dish from zanzibar. Ingredients:
2 tablespoons peanut oil |
1 large chicken, jointed |
2 onions, finely chopped |
3 garlic cloves, crushed |
3 green tomatoes, roughly chopped |
1 fresh green chile, chopped |
1/2 teaspoon ground turmeric |
1/2 teaspoon cumin seed |
1/2 teaspoon coriander seed |
4 cardamom pods |
300 ml chicken stock |
2 (400 ml) cans coconut milk |
2 tablespoons coconut cream |
1 bunch basil leaves |
1/2 cup green beans, blanched |
steamed rice |
Directions:
1. Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
2. Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more.
3. Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil.
4. Season well, cover and simmer for 1 hour.
5. To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.
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