There’s been a sudden temperature drop in Andalucía today to a measly 23°C which is a good excuse for cooking something spicy for supper after the football tonight .
This is a quick and easy dish using a few spices to liven up chicken. To add depth of flavour dry fry coriander seeds and dried chillies then grind them in a spice grinder or pestle and mortar.
2 chicken legs cut into drumsticks and thighs
Large onion, roughly chopped
Thumb sized knob fresh ginger, peeled
5 cloves garlic, peeled
1 tsp ground coriander
1 tsp chilli powder
1 tsp turmeric powder
400g tin coconut milk
400g tin chopped tomatoes, blitzed
Season the chicken pieces with salt and pepper.
In a deep frying pan warm a good glug of sunflower oil then add the thighs, after 3 or 4 minutes add the drumsticks and allow the pieces to colour evenly. Remove when golden brown.
Meanwhile, pound or blitz the ginger and garlic to a paste then stir through the spices.
Add the onion to the frying pan (drain off/add oil as necessary) and sauté for a several minutes. Add the paste allowing it to sizzle and mingle.
Add the tomatoes and cook for 5 minutes or so stirring occasionally.
Stir in the coconut milk, bring to the boil then simmer for 5 minutes.
Return the chicken pieces to the pan and leave to simmer for 20 minutes.
Throw in some frozen peas. Check that the chicken is cooked through then remove keeping it warm.
Turn up the heat in order to reduce and thicken the sauce – stir continuously. It is ready when it’s thick enough to coat the chicken.
Sprinkle with coriander leaves – serves 2