chicken

Yellow Chicken Curry

YELLOW CHICKEN CURRY

curry3

This loose interpretation of a Thai yellow curry is another great way to use up left over chicken. You can have it as hot and spicy as you like. I made this for supper last night and served it with rice and a cucumber and mint salad with fresh chilli and a squeeze of lime.

Curries and so easy and versatile and there are no strict rules about the vegetables you add. I only had capsicum and onion in my fridge so I went with this, but feel free to use whatever you like instead or as well.

Makes: 2 servings

Prep time: 40 minutes

INGREDIENTS:

SPICE PASTE:

2 red birdseye chillies

3cm cubed piece of ginger

3 cloves garlic

1/2 onion

2tbsp turmeric

1tbsp ground coriander

1 handful of coriander stalks

1/4 cup canola/coconut oil (don’t use olive oil as it burns)

CURRY:

1/4 red capsicum

1/2 onion

Leftover chicken

1 cubed and parboiled potato*

1 tin coconut cream

1 lime

Fish sauce to taste

Salt and pepper (go easy on the salt – fish sauce is probably salty enough)

*I had some roast potatoes left from the previous night so I put these in – I know it sounds a bit weird but it was delicious!

METHOD:

Whizz up all the spice paste ingredients (or bash them in a mortar and pestle) until everything has blended together.

Heat up a decent glug of canola/coconut oil in a pan over a medium heat and fry off the spice paste until it is golden and fragrant – usually about 5-10 minutes. A film of oil will rise to the top and is usually a good indication that your paste is cooked enough.

Add in the coconut cream, lime and fish sauce and simmer for about 20 minutes.

Once the sauce has reduced by about a third add in your chicken, potato, onion and capsicum. Cook for a further ten minutes over a medium to low heat.

Be careful that the mixture doesn’t stick to the pan. Best to stir frequently, but if you run into a spot of bother just add a little water or chicken stock.

Serve with rice.

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