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Sunday, September 6, 2015

chicken curry v

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 1 (2 inch) piece cinnamon stick
  • 1 whole cardamom pod
  • 1/2 star anise pod
  • 3 whole cloves
  • 2 teaspoons chopped fresh curry leaves
  • 1 tablespoon chopped shallots
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root, chopped
  • 4 tablespoons curry paste
  • 1/2 cup thick coconut milk
  • 2 cups water
  • 3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
  • 2 tablespoons tamarind juice
  • salt to taste

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • heat oil in a large, deep skillet over medium heat. saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. stir in curry paste and cook for 5 minutes, stirring constantly.
  • pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

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