Brazilian-Style Chicken & Coriander Curry

Updated at: Thu, 17 Aug 2023 02:43:07 GMT

Step 1

Rinse the brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Step 2

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Step 3

Once cooked, drain, return it to the pot and keep covered until serving

Step 4

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Step 5

Once hot, add the coriander seeds and cook for 1 min or until fragrant

Step 6

Once fragrant, transfer the coriander seeds to a pestle & mortar and crush roughly

Step 7

Reserve the pan

Step 8

Cut the chicken breasts into small bite-sized pieces

Step 9

Return the pan to a high heat with a drizzle of vegetable oil

Step 10

Once hot, add the chopped chicken with a pinch of salt and cook for 7-8 min or until browned

Step 11

While the chicken is browning, boil a kettle

Step 12

Peel and finely slice the brown onion[s]

Step 13

Once browned, transfer the chicken to a plate, reduce the heat to medium-low and add the sliced onion to the pan

Step 14

Cook for 4-5 min or until softened

Step 15

Meanwhile, peel and finely chop (or grate) the garlic

Step 16

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Step 17

Chop the creamed coconut roughly (if required!)

Step 18

Dissolve the chicken stock mix, peanut butter and chopped creamed coconut in 350ml [650ml] boiled water – this is your coconut stock

Step 19

Once the onion has softened, add the chopped garlic, chopped ginger, ground turmeric, cayenne pepper (can't handle the heat? Go easy!) and crushed coriander seeds to the pan and cook for 1-2 min or until fragrant

Step 20

Increase the heat to medium, add the cherry tomatoes and coconut stock and cook for 7-9 min or until thickened

Step 21

Meanwhile, chop the coriander finely, including the stalks (reserve some leaves for garnish!)

Step 22

Add the browned chicken and chopped coriander to the sauce and cook for 2 min further – this is your Brazilian-style chicken & coriander curry

Step 23

Cut the lime[s] into wedges

Step 24

Add the juice of half the lime wedges to the curry (save the rest for garnish!)

Step 25

Serve the Brazilian-style chicken & coriander curry over the cooked rice

Step 26

Garnish with the reserved coriander leaves and a lime wedge

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