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.
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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.
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