Mouthwatering South-East Asian Style Chicken Curry
This particular recipe got my parent’s approval, which in curry terms is like finding the holy grail. It didn’t beat roast chicken (her all time favourite food) to the top spot, but you can be assured that the day she chooses any food over roast chicken will be the day that the stars explode and the earth crashes into the sun! The depth of flavour is something that I really love about this style of curry: sweet, sour, spicy, bitter and fresh flavours all meld into something incredible satisfying and moreish.
To get a bit snobby, the end result has a better texture if you grind it up with a pestle and mortar, it’s the difference between cutting something and crushing it. If you have the time and you want to wow people with the food you are making, that bit of extra effort makes for a meal that comes out that little bit better. But if you don’t have time, of course just blend the paste ingredients and save your arms a 15 minute workout ( even I do sometimes!).
– Recipe –
2 cloves of Garlic // 2 Shallots, // 3-8 de-seeded long Red Chillis // 2 Lemongrass Stalks // 1 bunched handfull Coriander Stalks // 1 tsp Turmeric Powder // 1 knob fresh Ginger // 1 tsp Tamarind paste // Groundnut Oil
- Roughly cut up the ingredients for the paste and begin to grind the Garlic, Ginger and Shallots in small batches with a little salt.
- Grind up the Coriander Stalks and Ginger and then mix it all in with the pastes and powders, use a little oil to lubricate the mixing slightly.
Coconut Cream or Groundnut Oil // 1 large Onion // the meat from 4 Chicken Drumsticks (de-boned and cut into cubes) // 2 tablespoons Brown Sugar // 300-400ml Coconut Milk // 2 tablespoons Soy Sauce // 2 tablespoons Fish Sauce // 2 Star Anise // 1 Cinnamon Stick // 1 Green Pepper // 100g Green Beans // 1 handful of Spinach // 1 handful of Thai Basil Leaves and torn Kaffir Lime Leaves
- De-bone your Chicken, finely chop the Onion, cut the Pepper into squares and top and tail the Green Beans.
- Begin to heat a wok, then open your can of Coconut Milk, shaking it as little as possible, and spoon the thick Coconut Cream from the top of the Coconut Milk into the pan.
- Fry the Cream for a few minutes on a high heat until the Oils separate out (if you don’t have any Coconut Cream add a tablespoon of Groundnut Oil at this point).
- Fry the Paste in the wok with the Oil for a few minutes until pungent, mix in the Onions and fry until soft.
- Sprinkle the Brown Sugar around the edges of the paste and let it caramelize slightly before mixing in with it and then add in the Chicken cubes and cook until they have just turned white all over.
- Pour in the Coconut Milk, Soy, Fish Sauce, Star Anise and Cinnamon. Season, tun the heat down and let it simmer for 30 minutes.
- Add the Green Pepper and Beans, and then cook for 5 more minutes. Stir in the Spinach and cook until just wilted and then garnish with Thai Basil and torn Kaffir Lime Leaves.
- Serve immediately with Coconut Rice.