Fragrant Coconut Chicken

Regular readers know I am a huge fan of Belinda Jeffery's cookbooks, and of her own lovely self.  I've done several cooking classes with her, before she moved to the Central Coast.  Some readers may remember that I sliced into my finger at one of her classes and swooned like a young lady from Pride and Prejudice (or Bridgerton?).  I had to go lie down and recover my senses.

I made her Fragrant Coconut Chicken one night 'cos it's easy and delicious, especially if you use chicken thighs rather than a whole chook!  I have to watch myself when it comes to cutting up a whole bird.  I fear my fingers would not survive - hehehehe.

splosh on some yoghurt and mango chutney ...

Start this recipe the day before (or at least early in the morning) you want to eat it!  It needs to sit and ruminate in the fridge for at least 6 hours but overnight is better (says Belinda using a whole bird).

Serves 4:  

ingredients:

1.5 kg/3.3 lb skinless, boneless chicken thighs (or cut of your choice - wings, drumsticks, etc or a mixture) Or a whole bird if you feel like dismembering it!

Marinade:

1 small onion, roughly chopped

4 cloves of garlic, roughly chopped

2 Tbs fresh ginger, chopped or grated

2 Tbs Korma curry paste - you choose your fave   see Notes 

1 dessertspoon of tamarind paste = 2 tsp (optional)

250 mL/9 oz/1 cup coconut cream or coconut milk

1-2 small red chillies, finely chopped

2 tsp ground cummin seeds

2 Tbs lime or lemon juice

1 tsp sea salt flakes

Garnish:

freshly torn or chopped herbs (coriander leaves for instance)

lime wedges

Plain Greek yoghurt, for serving

Chutney, for serving (optional)

Method:

Chop your thighs into bitesize pieces and place them into a large food-safe plastic bag

Gather the marinade ingredients and bung 'em into a food processor or blender, and whizz the heck out of them

Once you have a lovely, thick purée, you pour the mixture into the bag with the chicken and give it a good shake and squeeze (make sure the bag is very well sealed first)

Stick the bag into a container, and let it sit in the fridge for as long as you can be bothered to wait, giving it a gentle toss every so often

Take the bag out, and let it come to room temp. (unless your room is sizzling hot or freezing cold)

Your oven goes on to 190C/375F to heat up, while you grab a large baking dish, and spread 1-2 Tbs of EV olive oil over the base

Tip the marinated chicken pieces into the dish, spread them out, cover the dish with alfoil, and bake for 25 minutes

Then take off the foil, and give it another 20 minutes

Take it out of the oven, and let it sit for a few minutes

And serve with the herbs, lime wedges, yoghurt and chutney

Steamed rice could be a goer here too

Notes:

I am giving Belinda's recipe in full, though I halved it for myself and Mr P.  (I used 850g. of thighs - ok so a wee bit more than half)

Belinda suggests Tikka Masala paste though I used Korma - a fabulous fresh paste from Tasmania (those supermarket ones are disgusting!!)

chop up your thighs

pour in the marinade and give it a big shake

spread your thighs and cover with alfoil

smells delicious, my friends!

throw on some herbs

and eat with yoghurt and chutney

(Joining up with Min for her #WWWhimsy linkup on her blog Write of the Middle)

c. Sherry M.