Tag: coconut milk

chicken and coconut curry

I had a yen for a chicken curry at the weekend; we make (and eat) a lot of chicken and coriander, but I wanted something different, dammit. So I trundled up to the Jacksons at the top of t’rerd, and came home with two packs of mixed thighs and drumsticks for a fiver, which Pete manfully deskinned for me; it’s a horrible job, and my arthriticy fingers really don’t enjoy it. We put them on a roasting tray, seasoned, drizzled with a little olive oil, and bunged them in the oven while the pizza was cooking. (Well, browning chicken is a boring task, and the oven was on …)

So, there was lots of skinned and part cooked chicken on Sunday morning. Looking at us. I skimmed through various books, but nothing quite appealed, so we winged it, pretty much.

Into the big slow cooker went, variously:

two tablespoons each of  ground almonds and dessicated coconut,

two onions fried in some groundnut oil until they were just starting to catch

a paste of garlic and ginger, and a little water, fried off, then spices added: cumin, coriander, turmeric, chili, fenugreek, cardamon, black pepper, and a little salt. All fried down into a paste

a can of coconut milk, and about a third? a half? can of water

a bunch of coriander

And then we just left it alone for about 7 hours. It was really, really nice, except it lacked … something. Not sure what. We’re going to have some more tonight, with some saag aloo, to see if that helps.

That fiver’s worth of chicken made 10 portions, by the way. Plus £0.80 for the coriander, and £1.25 for coconut milk, and maybe another couple of quid’s worth of ingredients. Well under £1 per portion.

p.s. we always cook chicken pieces on the bone – the flavour is better, and the meat falls off when it’s cooked anyway.


thai stir fry

Red Pepper by JenOneill, on FlickrWell, we almost have a kitchen again, although there are still some shelves to do, and the very last bit of painting, and the floor to lay, so I’m not going to bore you all with any final pictures until it’s finished.

The freezer and the fridge have been fairly run down over the past couple of months, and a mega shop is in the offing, but I rummaged about in the freezer yesterday and found a lone pork steak which I thought would do for supper. There was also a bag of peppers looking a little forlorn. Later in the day, I asked Pete if he would like rice or pasta, and he said he’d prefer rice, so that dictated what I did.

I cut the pork into thin strips, and fried it in some groundnut oil, in a wok (oh – the joys of a proper wok ring!), then set it aside. Then chopped three small tired spring onions, and sliced a handful of left over mushrooms and a huge red pepper, hurled them in the wok and cooked them down, then cheated a bit. I keep jars of ginger, chilli, etc in the fridge for when tiredness strikes, so I used those, plus jarred garlic, lemon grass, and thai curry paste – added a teaspoon or so of each, then mixed up about 3/4 mug of powdered coconut milk (such a useful cupboard ingredient), and simmered it down to reduce.

It took as long, start to finish, as the rice, i.e. 26 minutes. And I had a glass of home made elderflower wine while I cooked it. I do like my new kitchen 🙂