Categories: cooking-and-recipes
Date: 09 February 2009 13:44:42
This makes 2 bowls (and a dribble ;) )
2 chicken thighs on the bone
1 onion, diced
1 whole red chilli
Fresh ginger to taste
Garlic to taste
1 chicken stock cube dissolved in 3/4 pint boiling water
1 carton coconut cream (the little tetrapaks, 200g I think they are)
250g frozen sweetcorn
Juice of 1 lime
Brown chicken & onion.
Chop chilli, garlic and ginger very finely, and add to chicken.
Add stock and coconut cream, and a good grinding of pepper.
Simmer for 45 minutes until chicken is cooked.
Remove chicken from pan, take the meat from the bones & chop.
Return meat to pan with sweetcorn, simmer for 3 minutes until sweetcorn is cooked.
Add the lime juice, stir and serve.