The origin of this recipe was a small booklet of recipes attached to a bottle of white wine; the recipes were intended to showcase dishes that would complement the wine. This is the only one we ever made but it is good, and its really, really green. The original recipe is shown below.
Ingredients
1 large shallot or small onion
4 cm piece of ginger
1 clove of garlic
1 green chilli
bunch of corriander
250ml of coconut milk
5 cardamons
5 cloves
4 chicken thighs or 2 breasts
juice from 1/2 lemon
1/2 tsp fennel seeds
1/2 green pepper (optional)
1 tbsp of ground corriander
Equipment
Heavey bottomed pan
Blender
Method
1. Strip the corriander leaves from the stalks stalks, peel and chop the garlic and ginger.
2. Add corrainder, garlic, ginger, lemon juice and coconut milk to the blender and blender to create a smooth vivid green liquid.
3. Finely chop the shallot and chilli
4. Heat the oil in the pan with the cardamons and cloves, and then fry the shallot, chilli until browned
5. Add the chicken cook for two minutes
6. Add the corrinader and ground fennel seeds, fry until the chicken is golden.
7. Add the green pepper, if using, fry for two minutes
8. Then add the blended coconut milk mixture and stir well, brining to a simmer. Cook until the chicken is cooked through.
9. Serve immediately with rice. Tomato and onion salad also goes well with this.
