BRAZILIAN CHICKEN WITH SPICY TOMATO & COCONUT SAUCE
I could cook this every day of the week and it would still be a winner with my students and family alike, feel free to double this recipe for storage in the freezer.
Serves 6
Ingredients
2 onions
Small chunk of root ginger
2 garlic cloves
1 red chilli
2 tbsp olive oil
6 boneless skinless chicken breasts
400g/14oz can chopped tomatoes
200ml/7fl oz carton coconut cream
4 tbsp chopped coriander
salt and pepper
2 limes, cut into wedges, to serve
Method
Peel and roughly chop the onion, ginger and garlic. Halve, de-seed and roughly chop the chilli.
Put all these ingredients into a food processor and work to a rough paste.
Heat the oil in a large pan, add the chicken and quickly fry until lightly browned on both sides. Remove from the pan to a plate.
Add the onion paste and fry for 10 mins, stirring all the time, until the onions are well softened. Stir in the tomatoes, salt and pepper to taste, then bring to the boil.
Add the chicken and simmer, tightly covered, for 15 mins. Add a splash of water if the sauce becomes too thick. Stir in the coconut cream and cook for a further 15 mins until the chicken is tender.
Sprinkle with coriander and serve with wedges of lime, basmati rice that’s been cooked with a few saffron strands and a green salad.
