Bangladeshi chicken rezala

Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins

Ingredients

  • 4tbsp sunflower oil
  • 1tsp coriander seeds, crushed
  • 1tsp cumin seeds
  • ½tsp each, black mustard seeds, fennel seeds, sesame seeds and fenugreek seeds
  • 2 onions, finely diced
  • 3 cloves of garlic, finely chopped
  • 4 skinless, boneless chicken breasts, cubed
  • 2 green chillies, sliced lengthways
  • 1 tin of coconut milk
  • 2tsp garam masala
  • 2tbsp sultanas
  • 2tbsp ground almonds
  • 20 saffron strands (optional)
  • 1tsp sugar
  • Juice of 1 lime
  • Salt and black pepper
  • Some chopped fresh mint and coriander

1 Heat the sunflower oil and add the whole spices. Cook for 30 seconds, then add the onion and garlic.

2 Turn down the heat and cook for 15 minutes until the onions start to caramelise.

3 Add the chicken and chillies and turn around in the pan until it starts to take on a little colour.

4 Add the coconut milk, garam masala, sultanas, sugar, almonds and saffron, if using, and bring to a simmer.

5 Cook for 6-7 minutes until the sauce thickens and starts to coat the chicken, then add the sugar, lime, salt and pepper.

6 Add the mint and coriander and serve with basmati rice and naan bread.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford