| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Dilly, Dines, Out |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole chicken |
| 2 |
tb |
Ground coriander |
| 2 |
tb |
Fresh coriander; finely chopped |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Crushed pimento berries |
| 1 |
ts |
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.
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