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Recipe for :

Mild Chicken Curry
 

This recipe for Chicken Curry comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients for Chicken Curry

1 chicken
4 cloves garlic, crushed
1 large onion, chopped
2 tablespoons peanut oil
1 tablespoon fresh chopped ginger
1/2 teaspoon shrimp paste
2 teaspoons sambal oelek
1/2 teaspoon ground turmeric
2 teaspoons lime juice
1 teaspoon sesame oil
2 teaspoons peanut oil, extra
6 dried curry leaves
1 cinnamon stick
2 teaspoons chopped dried lime rind
400ml can coconut cream
1/2 cup water
1 1/2 tablespoons besan flour
2 tablespoons water, extra

How to make Chicken Curry
  • Cut legs and thighs from chicken in one piece; cut legs from thighs. Cut wings from chicken with a small amount of breast meat, remove and discard wing tips. cut breasts from chicken, cutting through rib bones along each side of body; cut close to backbone. Cut breasts into quarters. Trim away any excess fat or skin.
  • Blend or process garlic, onion, peanut oil, ginger, paste, sambal oelek, turmeric and juice until smooth.
  • Heat sesame oil and extra peanut oil in large frying pan, add garlic mixture, curry leaves, cinnamon and rind, stir over medium heat for 3 minutes.
  • Add chicken pieces to pan, cook over medium heat for about 3 minutes, turning once.
  • Stir in coconut cream and water, bring to boil, reduce heat, cover, simmer for about 30 minutes or until chicken is tender, stirring often.
  • Remove chicken from pan; keep warm.
  • Blend flour with extra water, stir into coconut mixture. Stir over high heat until mixture boils and thickens.
  • Remove cinnamon stick.
  • Serve sauce over chicken. Serve with egg noodles if desired.

Serves 4

Martin James

 
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