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PrintCHICKEN IN COCONUT MILK
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the coconut milk, cheese, ground coriander with chilli powder, garlic, ginger and salt to the bowl.
- Heat the oil in the pan, add the chicken cubes, cardamom pods and bay leaf. Stir-fry for about 2 minutes to seal the chicken.
- Pour in the coconut mixture and mix well. Simmer to low flame and add the chilli and coriander, cover and cook for 10 minutes, stirring occasionally.
- Uncover the pan and cook for 2 more minutes.
INGREDIENTS
- 500 grams chicken breast fillets, skinned and cubed
- 150 grams ricotta cheese
- 1 tablespoon ground almonds, dry-roasted
- 25 grams desiccated coconut, dry-roasted
- 75 ml coconut milk
- 1½ teaspoon ground coriander
- 1 teaspoon chilli powder
- 2 tablespoon Cooking oil
- 4 green cardamom pods
- 2 bay leaves
- 1 dried red chilli, crushed
- 1½ teaspoon crushed garlic
- 1½ teaspoon grated fresh root ginger
- Salt, to taste
- 2 tablespoon chopped fresh coriander
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