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Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry
6 to 8 
Easy
30 minutes
1½ hoursIngredients
- 2 large onions
- 1 leek
- a thumb-sized piece ginger, peeled
- 1 stalk lemongrass
- 1 bulb fennel
- 1 bulb garlic
- 4 T coconut oil
- 4 cobs sweetcorn
- 3–4 fresh curry leaves
- 2 lime leaves
- 1 t whole black peppercorns
- 1 x 1.7 kg free-range chicken
- 5 T soya sauce
- 2 x 400 ml cans coconut cream
- 2 red chillies, chopped
- 2 limes, juiced
- 3 sprigs fresh basil
- 1 large bunch fresh coriander, chopped, for serving
- 2 T sesame seeds, toasted
Method
- Peel and finely chop the onions, leek, ginger, lemongrass, fennel and garlic. Heat the coconut oil in a large saucepan and gently fry until translucent and slightly golden.
- Shave the corn kernels off the cobs using a sharp knife, add to the pan and toast until browned, then add the curry leaves, lime leaves and peppercorns.
- Place the chicken in the pan, add the soya sauce and top up with water. Cover with a lid and simmer for 50 minutes, or until the juices run clear when poked with a knife. Remove the chicken, cover with foil and rest.
- Reduce the liquid for 30 minutes over a low heat. Add the coconut cream, chillies and lime juice, then reduce over a medium-high heat.
- Pull the meat off the chicken and add to the broth. Don’t forget to pour in all the resting juices that came off the chicken!
- Chop the basil and stir through the broth, then top with the coriander and sesame seeds to serve.
Cook's note: I came up with this recipe when I discovered a corn-fed, free-range chicken at a farmer’s market. My first idea was to roast it, but as my wife and I were sick with flu, I decided to make a soup using all my favourite medicinal Asian spices. The flavours are balanced, and it’s really fresh and light.