Spiced chicken masala with coconut sambal
|2 chicken breasts, skin on|
|4 teaspoons Seasoned Pioneers tandoori masala spice blend|
|2 teaspoons groundnut or other flavourless oil|
|2 cloves garlic, peeled|
|1 medium onion, peeled and quartered|
|1 teaspoon English Provender very lazy ginger|
|200ml tub half-fat creme fraiche|
|For the coconut sambal|
|50g fresh organic coconut chunks (Waitrose)|
|1⁄2 small onion, peeled|
|1 tablespoon lime juice|
|1⁄2 piece jalapeno pepper, from a jar|
|1⁄2 teaspoon salt|
|Need help with conversions?|
This recipe is taken from Delia's How to Cheat at Cooking
To make the sambal, simply add all the ingredients to a mini-chopper and whiz until everything is very finely chopped (you will need to stop to push the ingredients down into the chopper occasionally).
Heat 1 teaspoon of the oil in a medium saucepan until very hot.
Cut the chicken into largish pieces and brown half of them in the hot oil, tossing them around till golden-brown all over. Then remove them to a plate and brown the other half.
Meanwhile, finely chop the garlic, onion and ginger in a mini-chopper. When all the chicken has been browned and removed from the pan, add the rest of the oil and cook the chopped mixture for about 5 minutes, or till tinged brown at the edges.
Next, add the tandoori masala spice blend, stir that around for a few seconds, then return the chicken to the saucepan. Add some seasoning and stir in the crème fraîche.
Bring to a simmer and cook gently, with the lid on, for 10-15 minutes.
Serve with the coconut sambal.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is one of the first recipes I did for London's Evening Standard, approximately 40 years ago – it has stood the test of time wonderfully and has even improved with the addition of the crème fraîche.
Another recipe that's cheap but full of flavour and good nutrition: chicken cooked with a mixture of lentils, tomatoes and spices for a warming and healthy supper dish.
Thai chicken curry is hugely popular but can take a while to cook. This speedy version, however, has all the flavour but none of the faff - no wonder it's one of your favourite recipes on the site!
This is one of the most popular recipes on the site and is packed with flavour, lifting a simple chicken recipe into the realm of something really special (and easy).
Fresh and fragrant, lemony and lovely, and so, so quick!
A lovely baked Indian chicken recipe, all this needs is some pilau rice and mango chutney for a warming midweek supper. Make sure you allow a few hours for the chicken to marinate before cooking.
These are little chicken kebabs, marinated in a spicy yoghurt mixture for several hours – after which they almost melt in the mouth!
This is unbelievably easy if you buy ready-cooked chicken. Thinking ahead, too, it's also a great recipe for leftover turkey on Boxing Day.
Easy, authentic and full of Eastern flavour, this curry consistently appears in your top 10 favourites on the site and it's obvious why. Try it and see!
Using ready-cooked chicken speeds up this already easy dish, making it a real winner for weekday supper. Coconut milk can be heavy in calories, so dieters may like to know that you can now buy half-fat coconut milk instead.
Exotic, full of flavour and perfect for a winter's day, this Moroccan chicken casserole is certain to become a family favourite.
Dieters sometimes feel they draw the short straw when out at barbecues - but this gorgeous recipe has a secret ingredient that makes it low-fat and adds succulence to the chicken!
Most Popular recipes
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
Flavours of France plus win Le Creuset cookware
oily vinaigrette dressing
07 Dec 2013 00:17
06 Dec 2013 12:44
|Food and travel||
places to eat in London
06 Dec 2013 14:15
04 Dec 2013 14:22
|Can Anyone Help?||
06 Dec 2013 21:47
06 Dec 2013 09:54
06 Dec 2013 14:18
05 Dec 2013 16:54