Chicken Curry
Shannon Hicks
ingredients
- 2 tablespoons vegetable oil
- 1 1/2 lb chicken breast, chopped
- 1 onion, cut into thin wedges
- 2 garlic cloves, finely chopped
- 1 teaspoon ground turmeric
- 2 tablespoons red curry paste
- 1 lemongrass stem, trimmed, bruised, thinly sliced
- 1 small red chili, deseeded, thinly sliced
- 1 can coconut milk
- 15 fresh curry leaves
- 1 cup coriander leaves
- 1/2 lime, juiced
- brown rice
directions
- 1
Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add chicken. Cook, turning occasionally, for 5 to 7 minutes or until golden. Transfer to a plate.
- 2
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chili. Cook, stirring, for 1 minute or until aromatic.
- 3
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 25 to 30 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and serve with lime wedges.
notes
Can add vegetables such as bell peppers, bamboo shoots, snow peas to recipe for more flavor.
Source: Shannon Hicks
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