Poultry Recipes - Chicken and Coconut Milk Curry Recipe

Ingredients

• 60ml/4 tbsp vegetable oil

• 1 large garlic clove, crushed

• 1 chicken, weighing about 1.5kg/3-3 1/2lb, chopped into 12 large pieces

• 400ml/1 2/3 cups coconut cream

• 250ml/1 cup chicken stock

• 30ml/2 tbsp fish sauce

• 30ml/2 tbsp sugar

• juice of 2 limes

To garnish:

• 2 small fresh red chilies, seeded and finely chopped

• 1 bunch spring onions (scallions), thinly sliced

For the curry paste:

• 5ml/1 tsp dried chili flakes

• 2.5ml/1/2 tsp salt

• 5cm/2in piece fresh turmeric or 5ml/1 tsp ground turmeric

• 2.5ml/1/2 tsp coriander seeds

• 2.5ml/1/2 tsp cumin seeds

• 5ml/1 tsp dried shrimp paste

Serves 4

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Method:

1. First make the curry paste. Put all the ingredients in a mortar, food processor or spice grinder and pound, process or grind to a smooth paste.

2. Heat the oil in a wok or frying pan and cook the garlic until golden. Add the chicken and brown on all sides. Remove the chicken and set aside.

3. Reheat the oil and add the curry paste and then half the coconut cream. Cook for a few minutes until fragrant.

4. Return the chicken to the wok or pan, add the stock, mixing well, then add the remaining coconut cream, the fish sauce, sugar and lime juice.

5. Stir well and bring to the boil, then lower the heat and simmer for 15 minutes.

6. Spoon the curry into four warm serving bowls, garish with the chilies and spring onions and serve immediately.

Note: A mild coconut curry flavored with turmeric, coriander and cumin seeds that demonstrates the influence of Malaysian cooking on Asian cuisine.