Description
Tender chicken is coated in a mix of masalas, tamarind and sauces before being finished with creamy coconut. Serve it with buttery basmati rice, curry leaves, cumin and peas, and you’ve got a seriously satisfying dinner.
Ingredients
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Creamy Coconut Masala Chicken
- 2 chicken fillets, cut into bite sized cubes
- Salt to taste
- 1 baby onion, finely chopped
- 1/4 tsp turmeric
- 1 tsp tandoori masala
- 1/2 tsp peri peri masala
- 1 tsp chicken masala
- 1 tsp Durban masala
- 1/4 tsp white pepper
- 1 tbsp tomato sauce
- 1 tsp sweet chili sauce
- 1 tsp chili garlic sauce
- 1 tbsp tamarind sauce
- 1 tsp Mrs. Balls chutney
- 1 tsp butter
- 1 small can coconut cream
- 2 tbsp freshly chopped coriander
- 1 fresh chili, finely chopped, optional
- If using coconut powder: 1/2 packet coconut powder, prepared according to the package directions.
Savoury Pulau Rice
- 1 onion, finely sliced
- 5 curry leaves
- 1 tsp cumin seeds
- 1 tbsp butter
- 1 tsp oil
- 1 1/2 cups fragrant basmati rice, rinsed well
- Salt to taste
- 2 1/4 cups hot water
- 1 cup frozen peas
Instructions
- Combine 2 cubed chicken fillets, salt to taste, 1/4 tsp turmeric, 1 tsp tandoori masala, 1/2 tsp peri peri masala, 1 tsp chicken masala, 1 tsp Durban masala, 1/4 tsp white pepper, 1 tbsp tomato sauce, 1 tsp sweet chili sauce, 1 tsp chili garlic sauce, 1 tbsp tamarind sauce and 1 tsp Mrs. Balls chutney in a bowl. Mix well until all the chicken is coated, cover and refrigerate for at least 20 minutes. An hour is even better if you have the time.
- Heat 1 tsp butter in a medium pot over medium heat. Add 1 finely chopped baby onion and cook for 2 to 3 minutes until softened.
- Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through. There’s no need to add water at this stage because the chicken and sauces will release some moisture. If the pot starts looking very dry before the chicken is cooked, add 1 to 2 tbsp water.
- Lower the heat and add 1 small can coconut cream. Stir well and let the chicken simmer gently for 2 to 3 minutes. Don’t let it boil aggressively, as the coconut cream can separate.
- Stir in 2 tbsp freshly chopped coriander and 1 finely chopped fresh chili, if using. Give the chicken one last gentle simmer for about 1 minute, then take it off the heat.
- If you’re using 1/2 packet coconut powder instead of coconut cream, prepare it according to the package directions and stir it into the cooked chicken. Add a small splash of hot water if the sauce needs loosening.
- For the rice, heat 1 tbsp butter and 1 tsp oil in a separate pot over medium heat. Add 1 finely sliced onion and cook for about 5 to 6 minutes until softened and lightly golden.
- Add 5 curry leaves and 1 tsp cumin seeds and cook for about 30 seconds until fragrant.
- Add 1 1/2 cups rinsed basmati rice and salt to taste. Stir gently and sauté for about 2 minutes, making sure the rice is coated with the butter, oil and spices.
- Add 2 1/4 cups hot water and bring to a gentle boil. Reduce the heat to low, cover with a tight fitting lid and cook for about 12 to 15 minutes, or until the water has been absorbed and the rice is tender.
- Scatter 1 cup frozen peas over the cooked rice. Replace the lid, switch off the heat and leave the pot covered for 5 minutes. The residual heat will warm the peas without turning them mushy.
- Fluff the pulau rice gently with a fork and serve with the creamy coconut masala chicken.
Notes
Prepared, tried, and tested by Nazley
