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Chicken Curry

Step One
Step Two
Step Three
Step Four
Step Five

Step One

Cut chicken into pieces and mix with items B E in large bowl and set aside. Boning the larger pieces such as the thighs and drumsticks is desirable. Reserve the carcass for stock.
A - 1 chicken, cut into pieces
B - 1 tablespoon vinegar
C - 2 teaspoons salt
D - 1 stalk lemon grass in inch lengths, bruised
E - 2 bay leaves

Step TwoBack to top

Lightly roast items F and G in a frying pan, then grind, then add to items H J.
F - 1 tablespoon whole coriander
G - 1 teaspoon whole cumin
H - 2 tablespoons sesame seeds
I - 1 tablespoon turmeric
J - 8 dried chillies, or 1 teaspoon chilli powder

Step ThreeBack to top

In a big pot, heat ghee (item K), then fry items L - Q. When onion is soft, stir in results of step two (items F - J).
K - 3 tablespoons ghee
L - 1 large onion finely sliced
M - 2 cloves garlic sliced
N - 3 green chillies split
O - 1 oz green ginger shredded
P - 1 small stick of cinnamon, broken up
Q - half teaspoon fenugreek and some curry leaves

Step FourBack to top

In a separate pan, heat oil, then fry chicken mixture (step one) until brown. Drain off oil, and fold into spices in main pot.
R - half cup olive or peanut oil

Step FiveBack to top

Add thin coconut milk (item S) and simmer until tender. Then add thick coconut milk and lime juice (T and U), simmer a few minutes, check salt to taste, then serve.
S - 3 cups thin coconut milk
T - 1 cup thick coconut milk
U - juice of half a lime

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