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.
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.
for Chicken Curry
to make Chicken Curry
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
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.
or process garlic, onion, peanut oil, ginger,
paste, sambal oelek, turmeric and juice until
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.
chicken pieces to pan, cook over medium heat
for about 3 minutes, turning once.
in coconut cream and water, bring to boil, reduce
heat, cover, simmer for about 30 minutes or
until chicken is tender, stirring often.
chicken from pan; keep warm.
flour with extra water, stir into coconut mixture.
Stir over high heat until mixture boils and
sauce over chicken. Serve with egg noodles if