Duck curry
Bebek menyanyat

 

Chicken fricassee
 
  • 1 WHOLE DUCK, cut in pieces
  • 3 TBSP SPICE PASTE
  • 1/2 LITER STOCK
  • 1 CUP COCONUT CREAM
  • 3 CHILI PEPPERS, chopped
  • 2 STALKS LEMON GRASS, bruised
    •
 
  • 600 GRAM CHICKEN BREAST, in strips
  • 100 GRAM BACON, in strips
  • 1 ONION, chopped
  • 100 GRAM MUSHROOMS, sliced
  • 1 TBSP FLOUR
  • 1 CUP WHITE WINE
  • PARSLEY, chopped
  • 50 GRAM BUTTER
    •

Rub the duck with half the spice paste and leave to marinate for one hour. Stir fry the remaining spice paste for three minutes, add the duck pieces and fry until brown on all sides. Add the stock, the chillies and the lemon grass, bring to the boil and cook half an hour. Add the coconut cream and cook until the duck is tender.

Fry the onion 2 minutes in the butter; add the chicken, the bacon and salt and pepper to taste and stir fry 3 minutes more. Add the mushrooms and fry 2 minutes. Add 1/2 cup of wine and simmer for 5 minutes. Stir the flour into the remaining wine, add this to the chicken and simmer for 2 minutes, stir well. Sprinkle with parsley. Serve with rice and carrots.

 


Click for Worldcook's recipe page

 

Back to recipe with picture