Make a classic Brazilian dish – spicy, sour and sweet curry xinxim
No, we don't know how to pronounce it either. This Brazilian curry (Pele's favourite, doncha know) combines Portugese, African and Native American influences to make a truly delicious dish. See Las Iguanas' recipe below
Preparation time 30 mins
Cooking time 60 mins
6 chicken breasts, skinless & boneless
100g crayfish tails
1 small diced onion
1 clove fresh garlic
1 level tablespoon chilli puree
50ml lemon juice
25ml lime juice
350ml whipping cream
1 fish stock cube
227g peanut butter
Salt to taste
Cracked black pepper to taste
3 level tbsp oil
Place the butter and oil into a large flat casserole or roasting tray on a medium hob and gently fry the chicken breasts to colour all over, then remove from the tray.
Add the onion, garlic and chilli puree and fry without colouring, then crumble in the fish stock cube and stir. Add lemon and lime juices, whipping cream, water and peanut, and stir together.
Put the chicken back in, add the crayfish, cover and place in the oven to braise for approximately 1 hour. When ready the sauce should have slightly thickened.
Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.
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