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
Serves 6
Preparation time 30 mins
Cooking time 60 mins
Ingredients
- 6 chicken breasts, skinless & boneless
- 100g crayfish tails
- 1 small diced onion
- 1 clove fresh garlic
- 30g butter
- 1 level tablespoon chilli puree
- 50ml lemon juice
- 25ml lime juice
- 350ml whipping cream
- 100ml water
- 1 fish stock cube
- 227g peanut butter
- Salt to taste
- Cracked black pepper to taste
- 3 level tbsp oil
Method
- 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.
