A fragrant, zesty, beautifully aromatic dish.
- 2 spring onions (roughly chopped)
- 2 stalks of lemon grass (outer, coarse leaves removed, rough chop)
- 3 fat cloves of garlic (peeled, rough chop)
- 90 g handful of fresh coriander (rough chop)
- 1 lime (juice and zest)
- 2 kaffir lime leaves (optional)
- 2 tblsp sunflower oil
- 3 chicken breasts (skinned and chopped into bite-size pieces)
- good handful of kale, roughly chopped or whole sugar snap peas (any seasonal green veg really is perfect for this)
- ½ red chilli (deseeded, sliced into thin rings)
- 2 tsp sesame seeds (toasted)
- 1 tsp green saffron advieh blend (optional)
- Simply place the first five ingredients (or six if you’re using Kaffir lime leaves) into a food processor and blitz. Whilst that’s whizzing away, chop your chicken breasts into bite-size pieces.
- Turn off the food processor. Pop a deep sided sauté pan or casserole on to a medium flame, put the oil into the pan and allow to heat up.
- Pour the vibrant, zingy paste into the hot oil, scraping the sides of the bowl for good measure and carefully stir for about a minute, watching out for hot splashes.
- Then slide in the chicken and stir. Cook for a couple of minutes, then add the kale or sugar snaps and stir for another minute.
- Take off the heat, stir the chilli slices through, sprinkle with the toasted sesame seeds and Advieh (if using), take to table and serve immediately…simple!
- Serving suggestion: Serve with a good mound of your favourite noodles (I love the ‘glass’ variety, but any type is great), a good cold, ice cold beer, Chablis or my personal favourite, lime and basil water.
- Alternative suggestions: Try replacing the chicken breast with Tiger or King prawns for a fishy treat!
- Remember: This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it….experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!!!
More by Arun Kapil:
- One week 'til Pancake Tuesday: Traditional Pancake
- Baked Smoked Haddock Vegetable Kedgeree: Today
- Poached Supreme, Roast Roots, Clementine and Cardamom