Thai Coconut curry: Serves six.
YOU WILL NEED
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp turmeric
100ml/3½fl oz/pouring cream
2 garlic cloves, peeled and finely diced
1 red chilli, seeds kept for added heat and
2.5cm/1in piece fresh root ginger, peeled
and finely diced
6 chicken breasts, with skin on
1 medium onion, peeled and diced
1 x 400ml tin coconut milk
Freshly chopped coriander, for sprinkling
Boiled basmati rice, to serve
Heat a large wok with no oil, add the cumin, mustard and coriander seeds and stir-fry over a medium heat for two to three minutes or until the seeds begin to pop a little, quite similar to popcorn. Mix in the turmeric, then remove from the heat and allow to cool.
Once the mixture has cooled, mix in the cream. Then, transfer to a food processor or small blender, add the garlic, chilli and ginger and blitz to make a coarse marinade. Place the chicken in a shallow non-metallic dish and pour the marinade over the chicken.
Cover and leave for at least a few minutes. Heat a casserole dish, add the chicken pieces, without their marinade, in batches and cook until they are browned on all sides.
Add the onion and cook for a few minutes until it is a nice apricot or terracotta colour, then add the marinade and the coconut milk. Bring the mixture to the boil, then transfer to the oven and cook for 25 minutes or until the chicken is cooked through and the juices run clear when a knife is inserted into the centre. When the chicken is fully cooked, it should feel firm in the centre when pressed.
Remove the chicken from the oven, sprinkle a little chopped coriander over the top, if desired, and serve with plain boiled basmati rice.