Coconut chicken curry

Ingredients

• 3cm piece root ginger peeled and roughly chopped
• 2 cloves garlic roughly chopped
• 1 green chilli roughly chopped
• 2 onions roughly chopped
• olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 8 chicken thigh fillets cut into quarters
• 400 ml tin coconut milk
• 1 small bunch coriander chopped
• 1 lemon zested and juiced
• olive oil
• 3 cardamom pods bashed
• 300 g basmati rice

Instructions

1. 1

   Put the ginger, garlic, green chilli, onion and ½ tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).

2. 2

   Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.

3. 3

   To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.