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Euton’s Chicken In Coconut And Coriander Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Dilly, Dines, Out 4 Servings

INGREDIENTS

1 Whole chicken
2 T Ground coriander
2 T Fresh coriander, finely
chopped
1 T Ground cumin
1 t Ground turmeric
1 t Crushed pimento berries
1 t Finely chopped ginger
2 Cloves garlic, finely
chopped
3 Spring onions, roughly
chopped
2 Limes, juice of
1/4 pt Olive oil
1 pt Chicken stock
1/4 pt Coconut cream
Salt and pepper to taste

INSTRUCTIONS

Divide the chicken into portions, wash well and dry with kitchen
paper. Place in a suitable container and add the ingredients,
including the oil, exceptthe coconut cream, fresh coriander and stock.
Rub the marinade into the chicken until thoroughly coated, place in
the fridge for at least 2 hours. Fry the chicken in a hot frying pan
until a golden brown, being careful not to burn.  Add the chicken stock
and bring to the boil. Add any remaining  marinade and turn down to a
simmer.  Add the coconut cream and chopped coriander. Simmer as it
thickens,  adding the salt and pepper to taste.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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