Fragrant Green Chicken Curry

Title:
Fragrant Green Chicken Curry

Yield:
4 servings

Categories:
The,
Naked,
Chef




Ingredients:





     4    Chicken breasts without bone


          -and skin; each cut into 6


          ; large pieces


     1 cn Coconut milk


     1    Handful chopped pistachio


          -nuts


     6    Spring onions; washed and


          -trimmed


     4 md Green chillies; deseeded and


          -finely


          ; chopped


     2    Cloves garlic


     1 tb Fresh root ginger; peeled


          -and finely


          ; chopped


     1 tb Coriander seeds; pounded or


          -crushed


   1/2 ts Freshly ground black pepper


          Maldon sea salt and freshly


          -ground black


          ; pepper to taste


          Half handful of lime leaves;


          -torn


     2    Lemon grass stalks; trimmed


          -back and


          ; finely chopped


     2    Good handfuls fresh basil on


          -the stalk


     3    Good handfuls fresh


          -coriander on the


          ; stalk


     3 tb Extra virgin olive oil


          Zest and juice of 4 limes






 1 Whiz the green curry paste ingredients in a processor to a smooth green


 paste. Marinate the chicken in some paste for 30 minutes, and add a little


 oil and the chicken pieces to a hot casserole-type pan or wok.


 


 2 Fry for four minutes, add the rest of the marinade - it will sizzle and


 spit. Stir in the coconut milk, bring to the boil and simmer gently for


 eight minutes until the chicken is cooked.


 


 3 Season to taste. The flavour should have a kick but be reasonably mellow


 ~ very fresh and fragrant.


 


 4 Sprinkle with the pistachios and some coriander leaves and serve with


 steamed rice or noodles and a chunky coconut, tomato, cucumber and lime


 relish.


 


 Converted by MC_Buster.


 


 Recipe by: The Naked Chef


 


   Converted by MM_Buster v2.0l.