Poultry Recipes - Yellow Chicken Curry Recipe

Ingredients

• 300ml/1 1/4 cups chicken stock

• 30ml/2 tbsp tamarind paste mixed with a little warm water

• 15ml/1 tbsp sugar

• 200ml/scant 1 cup coconut milk

• 1 green papaya, peeled, seeded and thinly sliced

• 250g/9oz skinless chicken breast fillets, diced

• juice of 1 lime

• lime slices, to garnish

For the curry paste:

• 1 fresh red chili, seeded and coarsely chopped

• 4 garlic cloves, coarsely chopped

• 3 shallots, coarsely chopped

• 2 lemon grass stalks, sliced

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

• 5ml/1 tsp shrimp paste

• 5ml/1 tsp salt

Serves 4

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Method:

1. Make the yellow curry paste. Put the red chili, garlic, shallots, lemon grass, turmeric, shrimp paste and salt in a food processor. Process to a paste, adding a little water if needed.

2. Pour the stock into a wok or medium pan and bring to the boil. Stir in the curry paste. Bring back to the boil and add the tamarind juice, sugar and coconut milk.

3. Add the papaya and chicken and cook over a medium to high heat for about 15 minutes, stirring frequently, until the chicken is cooked.

4. Stir in the lime juice, transfer to a warm dish and serve immediately, garnished with lime slices.

Note: The pairing of slightly sweet coconut milk and fruit with savory chicken and spices is at once a comforting and exotic combination.

Cook's Tip: Fresh turmeric resembles root ginger in appearance and is a member of the same family. When preparing it, wear gloves to protect your hands from staining.