COCONUT GINGER CHUTNEY RECIPES

Name: Prawn & coconut curry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8
Cuisine: Indian
Ingredients: 2 onions, sliced; thumb-size piece fresh root ginger, grated; 4 garlic cloves, crushed; 2 tbsp sunflower oil; ½ tsp turmeric; 1 tbsp ground coriander; 400ml can chopped tomatoes in rich juice; 100g creamed coconut, chopped; 1 tbsp mango chutney; 1 green chilli, halved, deseeded and sliced at an angle; 3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained; handful chopped coriander; juice 1 lemon; 1 large green pepper, quartered, deseeded and sliced at an angle

PRAWN & COCONUT CURRY RECIPE | BBC GOOD FOOD

Prawn & coconut curry recipe | BBC Good Food image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Side dish

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 8

Number Of Ingredients 14

Ingredients

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.55 milligram of sodium

GINGER CHICKEN RECIPE | BBC GOOD FOOD

Ginger chicken recipe | BBC Good Food image

This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Supper

Total Time 50 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1kg pack boneless skinless chicken thighs
1 thumb-size piece of fresh ginger, peeled and very finely chopped
4 garlic cloves, finely chopped
1 tsp mild chilli powder
15g pack fresh coriander, chopped
juice of 1 lime
2 tbsp sunflower oil
2 medium onions
1 tsp ground turmeric
400ml can reduced-fat coconut milk
1 fresh red chilli, deseeded and sliced
1 chicken stock cube

Steps:

Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney – we like Geeta’s – and some poppadoms or naan bread.

Nutrition Facts : Calories 310 calories, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.29 milligram of sodium

More about "coconut ginger chutney recipes"

PRAWN & COCONUT CURRY RECIPE - BBC GOOD FOOD

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet
From bbcgoodfood.com
Total Time 32 minutes
Category Buffet, Dinner, Main course, Side dish
Cuisine Indian
Calories 163 calories per serving

Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

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7. Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
8. Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
9. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
10. Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
11. To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.

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