The Brazil Olympics has finally arrived under a mire of controversy,* less controversial is this Olympic inspired recipe by Atul Kochhar’s Sindhu, an Indian restaurant which promotes classical Indian dishes served with a contemporary twist, treat yourself with this mouth -watering Bahia -style chicken stew which typifies the simplicity and freshness of Brazilian food.
500g boneless chicken thighs
Juice of ½ lime
20ml rapeseed oil
30g chopped onion, plus 30g sliced onion
5g crushed garlic
3 pimentas-de-cheiro or other mild chillies
30g sliced red pepper
20g sliced green pepper
5g coriander leaves, roughly chopped
5g spring onions, finely chopped
For the Spice paste:
6 black peppercorns
1tsp ground turmeric
10g root ginger
6 coriander seeds
½ pimento malagueta or red hot chilli, deseeded
20g dried salt shrimps
For the Coconut cream:
900ml coconut water
420g of dried coconut meat
240g young (green) coconut cream
First make the spice paste, process the black peppercorns, turmeric, ginger, coriander seeds, chilli and dried shrimp in a blender or food processor until a smooth paste forms.
To make a coconut cream, warm the coconut water in a saucepan. Put it in a blender with the dried coconut meat and process until the coconut pieces are very finely chopped. Strain through a fine sieve, and then return it to the blender. Add the young (green) coconut meat, blend until smooth and creamy and set aside.
Season the chicken with the lime juice and add a little salt and set aside.
In a large clay pot, heat the rapeseed oil over a medium heat and sauté the chopped onion, chopped tomato, garlic, pimentas-de-cheiro and 1 tablespoon of the spice paste until the vegetables are softened.
Stir in 1.1 litres of the coconut cream, bring to a simmer, then add the chicken and cook for 15-18 minutes.
Add the red and green peppers and the tomato and onion slices and cook for a further 5 minutes, sprinkle with the coriander and spring onions before serving.
Tips: substitute a good-quality shop-bought coconut milk for the coconut cream recipe if you can’t find young (green) coconut meat to make it fresh.