Coriander Chicken with Fresh Fennel in Dhal Stew
Such a tasty rustic dish. Simply prepare this Coriander Coconut Chicken curry using methods outlined below. At the same time prepare a simple lentil stew on the side. Mix both together and taste the magic.
Lately I have been using fennel just as I would onion in a number of my curries, achieving outstanding flavour. Such a lovely sneaky way to add more fibre to your curries and stews.
Coriander Coconut Chicken Curry Ingredients (Serves 4-5)
- 2 tbso ghee
- ½ medium red onion, finely diced
- Small fennel, finely diced, including fronds
- 3 cloves garlic, minced
- 1 green chilli, sliced in rounds (optional)
- Roots and stems from a large bunch of coriander − washed of dirt, trimmed of rootlet hair, then finely diced (keep the leaves for garnish)
- 1 x 400 g can Mutti brand whole tomatoes in juice
- ¼ jar Latasha’s Kitchen Coriander Curry Paste
- 600 g chicken thigh fillets, diced
- 1 small can Ayam brand coconut cream
Yellow Split Pea Lentil Ingredients
- 1 cup yellow lentils, washed well then soaked for 2 hours
- 3 cups water
- 1 clove garlic, bashed
- 1 knob ginger, bashed
- 1 tbsp sliced onions
- ½ tsp asafoetida powder
- Pinch of salt
- 1 tbsp ghee
- 2 tbsp store bought fried shallots
- 1 bunch coriander leaves or sliced spring onions − green or white sections.
- In a large pot heat ghee then fry diced red onion, fennel, 3 cloves minced garlic, green chilli and salt.
- Add Latasha’s Kitchen Coriander Curry Paste, finely diced coriander stems and roots. Continue cooking for 10 minutes. Then add tomatoes including juice and cook for a further 10 minutes.
- Next add chicken and coat thoroughly with paste. Add coconut cream, bring to a quick boil, then cover and simmer till done.
- In a separate pot cover pre-soaked lentils with water, add clove of garlic, ginger, sliced onions and asafoetida.
- Add ghee and salt and bring to a boil then simmer, with a lid on until cooked. Mash then add store bought fried shallots.
- Mix lentil stew into coriander chicken curry.
- Garnish with coriander leaves or sliced spring onions.
TIP: Try adding frozen spinach or grated radish to this dish for a delicious twist. Hot ghee is delicious drizzled over just before serving.