Green Chicken Curry with Coconut Rice

In the combination of coconut rice, a cloud that almost melts in your mouth, with this chicken curry, the mild aromatic flavour of the rice offsets the explosion of spice from the curry.

Use one or two fresh green chillies in this dish, depending on how hot you like your curry. Most cooks remove the seeds and membranes to reduce the chilli burn, but I like to leave them in. Perhaps I’m lazy, but I like the enlivening pizazz from the extra heat.

When using coconut milk, rather than buying it in a 400ml can, a 75g piece of creamed coconut can be dissolved in 400ml boiling water. Again I am too idle and take the easy road by using a can, perhaps because creamed coconut is not always available unless I want to make a journey to the Indian store near the beach front, Spice Emporium.

Although lemon grass is not frequently used in Indian cooking, its use here gives a more Thai or Bangladeshi touch to this curry. Lemon grass is a perfect partner for coconut, especially when used with chicken.

For an explanation of how to prepare lemon grass, visit: Taste Lemon Grass Preparation.

Ingredients:

For the Green Masala Paste:

4 spring onions, trimmed and roughly chopped

1-2 fresh green chillies, seeded and roughly chopped

2cm piece of fresh root ginger, peeled

2 garlic cloves

5ml Thai fish sauce

A large bunch fresh coriander

A small handful of fresh parsley leaves

30-45ml water

For the chicken:

30ml sunflower oil

4 chicken breast fillets, skinned and cubed

1 sweet green pepper, seeded and finely sliced

400ml coconut milk

Sea salt and freshly ground black pepper

For the Rice:

250ml Thai fragrant rice or jasmine rice

400ml coconut milk

1 lemon grass stalk, quartered and bruised

Method:

To make the green masala paste, put the spring onions, chillies, ginger, garlic, Thai fish sauce and fresh herbs in a food processor or blender. Pour in the water and process to a smooth paste.

For the chicken, heat half of the oil in a large frying pan. Fry the chicken cubes until evenly browned. Transfer them to a plate and set aside.

Heat the remaining oil in the pan and stir-fry the green pepper for 3-4 minutes, then add the green masala paste. Fry, for 3-4 minutes, stirring all the while until the mixture becomes fairly thick.

Return the chicken to the pan and add the coconut milk. Season to taste and bring to the boil; lower the heat and with a lid half on the pan, simmer for 8-10 minutes.

When the chicken is cooked, transfer it with the peppers to a plate. Boil the remaining liquid left in the pan for 10-12 minutes, or until it is well reduced and fairly thick.

Meanwhile, cook the rice. After rinsing the rice, put it in a large pan and add the coconut milk and lemon grass. Stir in a little salt and bring to the boil. Lower the heat and simmer very gently for 10 minutes with a lid on the pot. Continue to cook the rice uncovered until it is tender. discard the pieces of lemon grass and fork the rice onto a warmed serving plate.

Return the chicken and peppers to the sauce, stir well and cook gently for a few minutes to heat through. Spoon the curry over the rice and serve immediately.

Serves 3-4