Helen RandellCoriander and Lemon Chicken
January 4th 2010 01:37
This one is pretty simple and pretty satisfying.
Using a store-bought curry paste obviously makes this a lot easier, but the curry flavour is quite subtle compared with the strength of the coriander and the tang of the lemon. Also, because there is no cream or coconut milk in this recipe, it is a great one to freeze for easy meals down the track.
Coriander and Lemon Chicken
1 onion, sliced
1 zucchini, diced
2 finger eggplants, diced
1 tbsp oil
450g chicken breast, sliced
3 tbsp mild curry paste
150ml water
1 bunch coriander, chopped
juice and zest of a lemon
Fry the onion, zucchini and eggplant in the oil until golden brown. Add chicken and curry paste and stir fry for a couple of minutes. Add water to the chicken and cook for 10 minutes. Stir in the corinader, lemon juice and zest and cook for a further 5 minutes until chicken is tender and the sauce is reduced. Serve with extra coriander leaves and rice.
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