Crunchy coriander chicken
THIS creamy, spicy dish contrasts beautifully with the crunchy bread topping. Serve with green vegetables or a peppery rocket salad. Serves 4.
INGREDIENTS
4 chicken breasts, skinned
and cut into large chunks
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
55g butter
3 thick slices white bread, cubed
1 tablespoon flour
150ml sour cream
150ml water
4 spring onions, chopped
1/2 lemon, rind and juice
3 teaspoons peanut butter
4 tablespoons chopped fresh coriander
Freshly ground black pepper
METHOD
1) Preheat the oven to 200C/180C fan/gas 6.
2) Toss chicken in the three spices.
3) Melt half the butter in a deep frying pan and fry the chicken until lightly browned. Remove from pan and add remaining butter.
4) Add bread cubes and toss in spicy butter until well coated, then spread on a baking sheet and bake for about 8 minutes until crisp and golden.
5) Return chicken to pan with flour and stir well.
6) Add sour cream, water, spring onions, two strips of pared rind from the lemon, the juice, peanut butter and coriander.
7) Season with black pepper and stir well. Cook for 30 minutes, adjusting consistency if necessary.
8) Place in a warm serving dish and sprinkle over the spicy cubes.