Eating Well Everyday by Peter Gordon

Author:Peter Gordon
Language: eng
Format: epub
Publisher: Jacqui Small
Published: 2018-05-21T04:00:00+00:00

1. At least 4 hours (and up to 12 hours) before you’re planning to eat, prepare the chicken. Remove the bones and skin. Cut the leg meat roughly into 1 cm thick slices and the breast meat into 2 cm slices. Place in a mixing bowl with the spices, chilli, ginger and sesame oil.

2. Thinly slice the green tops of the spring onions and reserve. Cut the remainder into 3 cm lengths and add to the chicken. Toss it all together, cover tightly and place in the fridge to marinate for 4–12 hours.

3. When the chicken is ready, heat up a large saucepan. Add half the chicken and its marinade then brown it all over, being careful not to burn it. Take it out and cook the other half.

4. Return the first batch to the pan with the macadamias, coconut milk and fish sauce (or soy or salt), then enough hot water to almost cover the meat. Bring to a boil, then turn to a simmer and cook for 8–10 minutes until the chicken is cooked through, stirring several times.

5. Taste for seasoning and adjust if necessary.

6. While the curry is cooking, peel and dice the banana and mix with the lemon juice. Mix in the yoghurt, the reserved spring onion tops, mint and coriander, and season.

7. To serve, divide the curry among warmed bowls and spoon the raita on top.

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