chicken curry recipe
thigh prep ( Trim off the excess fat, place the thigh in a
plastic bag, add 1/4 cup olive oil, 1 tsp cumin powder, 1tsp
ground coriander, 1 tsp curry powder, 1/2 tsp salt. Mix
the chicken thru the spices and oil making sure it is well
coated, place in the fridge for 1 1/2 hours before using. )
Method: Makes enough for 6.
- Chargrill the chicken thigh
until just cooked then remove the thighs from the heat and
dice in to small cubes.
- Dice the onion, peppers,
leeks, carrots and sauté with the garlic mushrooms and
- Add the diced chicken to the
- Add 2 tblspns of flour and mix
well until combined
- Add 3 tblspns of green curry
- Stir in 200 ml of chicken
stock and mix well
- Add the coriander, basil and
coconut cream and lime leaves.
- Bring to the boil, cover with
a lid and turn off the heat and leave to sit at least one
hour reheating gently just before before serving.
- Serve with steamed Jasmine
Green Curry Paste:
Put all ingredients for green curry paste into a blender and process until smooth.
Store in a airtight container in the fridge for up-to one month.
3 small fresh green chillies, chopped.
2 cloves garlic, chopped.
3 spring onions, chopped.
1/4 cup chopped fresh lemon grass.
1/4 cup chopped fresh coriander leaves.
chopped fresh ginger
2 tblspns oil.
2 tblspns water.
1 teaspoon shrimp paste.
1/2 teaspoon ground cumin.
1/4 teaspoon ground turmeric.
Savoury refreshing salsas
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