Sharon Reid

 

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.

 

Serves 4

Ingredients:

500g boneless chicken thighs

Juice of ½ lime

Salt

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

Method:

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.

 

Enjoy!

 

*www.dailynews.com