members recipes

I made a new chicken curry dish, inspired by a nephews wife (her roots originate from Bengal) ...a \"Bengal chicken malie\" has a scrumtious coconut tones running through a flavoursome sauce. Made with caramelised onions and a light touch of tomato. Served with chille flake olive oil and garlic glazed green beans and herb naan bread. Bags of complex flavours, utterly satisfying with a lot detailed flavours.

Ingredients
4 medium finely chopped onions
1 piece of cinnamon
6 cloves
2 stare annise
1 tbsp sunflower oil
12 whole peppercorns
1 tbsp tomato puree
1 small knob of butter
1 Bipin fresh garam masala curry paste from www.curryfusion.net for a mild fruity note or chilli-free masala use the royal korma masala or the gam masala
700g of skinless chicken thighs
1/2 lemon
2tbsp of water 1 tsp sugar
1tsp salt
1 tbsp grated coconut from pure coconut block
chopped corriander for garnish

Method
Gently caramalise the onions together with the dry spices till golden brown in the sunflower oil, add the tomato puree, whole packet of Bipin fresh garam masala curry paste or one of the royal korma masala with all the ingredients except the coconut. Cook in a lidded pan for 30mins, add the butter and the grated coconut cook for further 5mins. Rest for 10 mins and serve with green leaf salad and plain rice and or quality naan bread.