Lunch for one. Chicken in a cilantro and coconut curry with some chickpea-avocado-pomegranate salad and sweet potato raita. And for dessert, my favorite fruit of the season, mangosteen. Will supplement this with some dal and rice for dinner. Evenings are a bit crazy around here because the boys are always in a rush to eat. I enjoy my quiet, unhurried lunches. They are not always so put-together though. They’re mostly makeshift bowls of leftovers eaten whilst sitting on the sofa scrolling through Instagram.

Recipe

Cilantro and Coconut Chicken

(Serves 4)

Ingredients

For the green curry paste:
1 tsp cumin seeds
2 green chillies
1/4 cup cilantro
1/2 cup thin coconut milk (second extract)
1/4 tsp turmeric powder
1/4 tsp black peppercorns
3/4 cup water

For the chicken:
2 tbsp oil/ghee
1 bay leaf
2 green cardamom pods, lightly pounded
2 medium onions, finely sliced
Salt to taste
1 heaped tsp ginger-garlic paste
500 gms skinless boneless chicken breasts
1/4 cup water
1/4 cup thick coconut milk
A grating of nutmeg
2 tbsp chopped cilantro to garnish

Method

Blend all the ingredients for the curry paste together until smooth and set aside.

Heat the oil over medium heat,add the bay leaf and cardamom, fry for a minute, then add the onions and salt. Sauté until they turn golden brown. Add the ginger-garlic paste and fry until the raw smell disappears (add a little water if it starts to stick to the bottom of the pan).

Add the chicken thighs and sear on both sides until they start to brown. Add the curry paste, extra water and mix well.

Once the curry reaches a boil, cover and lower the heat. Simmer, stirring occasionally until the chicken is done.

Remove the lid, stir in the thick coconut milk and nutmeg. Adjust the salt if needed and serve hot garnished with chopped cilantro.