CHICKEN CURRY RECIPES

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Philip Toutant

ingredients

• 1 large onion, finely sliced
• a little sunflower oil
• 2 large chicken breasts, skinned and cubed
• 1-2 tbsp green curry paste
• 1 cup creamed coconut
• Cook the onion gently in the oil until softened. Add the chicken, stir in the curry paste. Boil some water in the kettle, and pour around 200ml into a heatproof measuring jug. Grate the creamed coconut, and stir it into the boiling water until dissolved. Pour this mixture over the chicken and stir well. Bring the mixture back to the boil, lower the heat, and simmer gently for 20 minutes. Serve with rice.

• Cut two skinned chicken breasts in half. Skin 4 chicken drumsticks. Make 2-3 slits, about 1cm deep, in each piece of meat. Mix the tandoori mixture, using 200g carton plain yogurt, 2 cloves crushed garlic, 2 tsp fresh ginger (peeled and grated), 1 tbsp tandoori paste. Place the chickens in an ovenproof dish and brush the tandoori mixture all over. Bake the chicken for 30-35 minutes, turning once, until the meat is well-browned and tender. Serve with boiled rice or naan bread.
• Preheat oven to 350F/180C/gas 4.

• Brown 8 chicken thighs all over in a little oil. Remove from pan. Add 2 chopped onions to the pan, and cook until soft. Add 2 cloves crushed garlic and 2 tsp fresh ginger (peeled and grated), then add the spices (or curry paste if you prefer): 1 tbsp each ground coriander and ground cumin, 1 tsp ground turmeric, 1/2 tsp chilli powder. Sprinkle over 1 tbsp plain (all purpose) flour and stir to coat. Add 1 tbsp tomato puree and 250ml (1 cup) water to which you have added 50 (1/2 cup) grated creamed coconut, stir well, bring to boil then reduce to a simmer. Add chicken to pan and simmer, covered, for about 20 minutes until the chicken is tender.

directions

Source: Philip