- 1 CHICKEN, cut in pieces
- 2 ONIONS, chopped
- 5 CLOVES GARLIC, chopped
- 2 GREEN CHILLIES, chopped
- 2 TBSP SOY SAUCE
- 1/2 TBSP SUGAR
- 4 POTATOES, peeled and cubed
- 1 STEM LEMON GRASS, chopped
- 1 TBSP MUSTARD SEEDS
- 1/2 TSP TURMERIC
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- 500 GRAM CHICKEN BREAST, cubed
- 1 1/2 CUP COCONUT MILK
- 1 TBSP PALM SUGAR
- 2 TBSP GROUND PEANUTS
- 2 TBSP
GINGERROOT, cut in small strips
- 3 KAFFIR LIME LEAVES
- 2 TBSP GREEN CURRY PASTE
- HANDFUL (HOLY) BASIL LEAVES, cut
- 1 TSP CUMIN SEEDS
- 1/2 TSP CORIANDER SEEDS
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Stir fry onions, garlic
and chillies 3 minutes. Add the turmeric, chicken, lemon grass and mustard
seeds and fry until chicken is light brown on all sides. Add potatoes,
soy sauce, sugar and one cup of water, bring to the boil and simmer
for half an hour. Increase the heat and cook until most of the liquid
has evaporated.
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Bring the coconut milk
to the boil and stir in the ginger, lime leaves, cumin and coriander
seeds and curry paste. Reduce on high heat until coconut milk becomes
thick. Add the sugar and peanuts, stir well. Add the chicken and simmer
for 5 minutes. Add some water if needed. Finally, stir in the basil
and salt to taste.
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