Fragrant Chicken Curry Recipe

This dish is perfect for a party as the chicken and sauce can be prepared in advance and combined and heated at the last minute when required. Some people prefer the sauce to be thicker. To do that, you can just stir in a little more creamed coconut after adding the chicken.





Ingredients: (Serves 4)


45 ml/3 tablespoons oil
1 onion, coarsely chopped
2 garlic cloves, crushed
15 ml/1 tablespoon Thai red curry paste
115 g/4 oz creamed coconut dissolved in 900 ml/1½ pints/3¾ cups boiling water
2 lemon grass stalks, coarsely chopped
6 kaffir lime leaves, chopped
150 ml/¼ pint US strained plain yogurt
30 ml/2 tablespoons apricot jam
1 cooked chicken, about 1.5 kg/3-3½ lb
30 ml/2 tablespoons chopped fresh cilantro (coriander)
Salt and ground black pepper
Kaffir lime leaves, shredded, toasted coconut and fresh cilantro, to garnish
Boiled rice, to serve

Method:


Heat the oil in a large pan. Add the onion and garlic and cook over a low heat for 5-10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly, for 2-3 minutes. Stir in the diluted creamed coconut or coconut milk, then add the lemon grass, lime leaves, yogurt and apricot jam. Stir well. Cover and simmer for 30 minutes.
Remove the pan from the heat and leave to cool slightly. Transfer the sauce to a food processor or blender and process to a smooth puree, then strain it back into the rinsed-out pan, pressing as much of the pureed mixture as possible through the sieve with the back of a wooden spoon. Set aside while you prepare the chicken.

Remove the skin from the chicken, slice the meat off the bones and cut it into bitesize pieces. Add to the sauce.

Bring the sauce back to simmering point. Stir in the fresh cilantro and season with salt and pepper. Garnish with extra lime leaves, shredded coconut and cilantro. Serve with rice.

[source from www.asianonlinerecipes.com]