Lactose free. An RPI recipe, winter 2016.
2 cans coconut milk
2 tbsp lemon juice
2 tsp cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground black pepper
1 tbsp fresh ginger
6 tsp salt
3-4 lb boneless chicken meat
1 large onion
2 cloves garlic
1 jalapeno pepper
2 tsp curry powder
2 tsp sugar
2 tsp paprika
1 large can diced tomatoes
4 tbsp butter
Marinade (Start this the day before):
In a large ziploc bag combine 1 can coconut milk, 3 tbsp lemon juice, 2 tsp cumin, 1 tsp ground cinnamon, 1 tsp cayenne pepper, 2 tsp ground black pepper, 1 tbsp fresh minced ginger, and 4 tsp salt. Chop up the chicken into bite sized pieces and add to the bag, mix well.
Close and refrigerate overnight.
Sauce (Start this around 1.5 hours before dinner):
Melt 1 tbsp butter in a large pot. Add onion, 2 garlic cloves, and chopped jalapeno. Cook briefly (1 minute) and add 2 tsp curry powder, 2 tsp salt, 2 tsp sugar, and 2 tsp paprika. Stir in chopped tomatoes and 1 can of coconut milk. While this is cooking (on low) stir occasionally and start grilling the chicken.
Notes on grilling the chicken:
Most recipes say to grill the chicken like a kebab before adding it to the sauce. I pan fry it in butter. This makes up for some of the creaminess that we lose from going lactose free, and butter has almost no lactose in it, so most people who are lactose intolerant should be fine.
The entire amount of chicken can most likely be cooked in 3 batches with a tablespoon of butter each. Take the chicken out of the marinade or drain it so it leaves behind excess liquid. Don’t just pour it in. Cook it on high – brown the chicken! Add each batch to the sauce when it is a little browned on both sides.
Once the chicken is done and in the sauce, simmer for about 20 minutes on low. Serve on white rice, optionally with mango chutney.