Juicy chicken pieces smothered in a yummy spicy Mexican twist.
Ingredients
4-6 chicken pieces
salt and freshly ground black pepper
15 ml butter
1 red onion – chopped
2 garlic – cloves, chopped
2 cm fresh ginger – grated
5 ml curry powder
4 jalapeño chillies – thinly sliced
1 coconut milk
5 ml cornflour – dissolved in 5 ml water
salt and freshly ground black pepper
2 jalapeño chillies – thinly sliced
1 red onion – small, thinly sliced
10 g fresh coriander
Method:
Preheat the oven to 190°C. Grease a baking tray with non-stick spray.
1. Season the chicken with salt and pepper and arrange on the baking tray. Drizzle the oil over and roast for 40 minutes or until golden brown.
2. Sauce: Heat the butter in a pan and fry the onion, garlic and ginger. Add the curry powder and chillies and stir-fry briefly.
3. Add the coconut milk and cornflour mixture to the onion mixture and stir well. Simmer until the sauce has thickened. Season with salt and pepper.
To serve:
4. Ladle the sauce over the chicken. Sprinkle the chillies, onion and coriander over and serve.
– Food24.com.
