Ingredients

The following ingredients have 5 Servings
  • • 3 coriander roots (whole plants, about 10 stalks per plant)
  • • 2 medium brown onions, peeled and roughly chopped
  • • 4 cloves garlic
  • • 1 tbsp grated ginger
  • • 2 tbsp vegetable oil
  • • 6 chicken thigh fillets, cut into large chunks
  • • 400ml can coconut milk
  • • 1 cup fine desiccated coconut
  • • steamed rice, to serve
  • • 2 tbsp curry powder
  • • 1 tsp ground coriander seed
  • • 1 tsp salt
  • • ½ tsp chilli powder (optional)

Instruction

  • <p>Wash the coriander well and separate the leaves from the stalks and roots. Set aside the leaves. In a food processor, process the stalks and roots with the onions, garlic and ginger to a smooth paste.</p> <p>Heat oil in a large saucepan over a medium heat and fry the paste for about 5 minutes, stirring frequently until very fragrant. Add spice mix ingredients and fry for a further minute. Add the chicken and stir to coat. Add the coconut milk and a further 400ml of water (use the empty can as a measure), reduce heat and simmer, covered, for 15 minutes.</p> <p>In a separate, dry frying pan, toast the desiccated coconut for about 5 minutes, stirring constantly over a medium heat until it is well browned.</p> <p>Finely shred the reserved coriander leaves. Stir the coconut and coriander leaves into the curry, remove from heat and allow to stand for about 10 minutes before serving.&nbsp;</p> <ul> <li>Serve with steamed rice and&nbsp;<a href="http://www.goodfood.com.au/good-food/cook/recipe/kachumber-20151027-4581t.html?rand=1445911779954">kachumber</a>.</li> </ul> <div></div> <p><strong>Tip<br></strong>We all know curries taste better the next day. If you don't have time to wait, you can achieve a similar effect by just allowing the dish to cool, then reheating it.</p>