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Here’s a taste of a delicious. recipe

Zesty lime, coriander and coconut chicken curry  

Everyone loves a curry, and this simple-to-make chicken recipe is such a crowdpleaser it will head straight to the top of your favourite dinners list.
Serves 4. Hands-on time 30 minThis is a mild curry that’s light and aromatic in flavour – it only uses one chilli, so it’s great for people who don’t like overly spicy food.

• 1 tbsp vegetable oil
• 8 free-range chicken thighs, preferably on the bone and skin-on
• 1 large onion, halved and finely sliced
• 2 tsp cumin seeds
• 250g basmati rice
• 100g watercress
• 50g bunch fresh coriander
• 1 green chilli, deseeded and chopped
• Pared zest and juice 2 limes
• 400ml tin light coconut milk
• 8-10 dried curry leaves (from the spice section of large supermarkets)

1. Heat the oil in a shallow casserole with a lid over a medium heat, then brown the chicken thighs in 2 batches until golden on both sides. Set aside.
2. Turn the heat down slightly, then cook the onion in the oil/fat in the casserole for 5 minutes until softened and starting to colour. Add the cumin seeds, mix well and cook for 1 minute. Return the chicken to the casserole along with 200ml water, then bring to the boil. Cover with the lid, turn down the heat and allow to simmer gently for 15 minutes.
3. Meanwhile, cook the rice according to the pack instructions.
4. Put the watercress, coriander (leaves and stalks), most of the chilli and the lime zest and juice in a blender or mini-chopper with 60ml water and blend until smooth. (If you don’t have one of these gadgets, chop the ingredients as finely as possible by hand, bash in a pestle and mortar until fairly smooth, then stir in the water.)
5. Add the coconut milk and curry leaves to the casserole, stir and simmer gently for 5 minutes. Pierce the chicken pieces to the bone with a sharp knife to check there are no pink juices and the meat is cooked through, then season to taste. Drizzle over the coriander sauce and serve with the rice.

PER SERVING 607kcals, 17.6g fat (8.1g saturated), 39.2g protein, 71.7g carbs
(4g sugars), 0.5g salt, 2.7g fibre

Next Event

CHESHIRE  9TH-11TH JULY 2021

 

TATTON PARK, CHESHIRE

Join us 9th, 10th & 11th July at Cheshire Foodies Festival 2021 for our biggest celebration yet of top chefs, tasty food, delicious drinks and live music. See live performances from much-loved headliners and watch great performances from 50 emerging bands and soloists from the Maidstone area.

Much loved chart topping headliners Sophie Ellis-Bexter, Scouting For Girls & Toploader will be performing across our summer series.

Watch Celebrity MasterChef Winners cooking live in The Chefs Theatre along with other top local chefs will all be sharing their signature summer recipes and top tips. Try sweet treats and watch Bake Off Winners in The Cake & Desserts Theatre and taste the best wines and champagnes in The Drinks Theatre. Kids learn to cook in The Kids Theatre by SuperChefs. We can’t wait to welcome you back to Foodies Festival this summer for a fun filled day out!

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