Yellow Chicken Curry Recipe

SALLY'S ASIAN RECIPES
The pairing of slightly sweet coconut milk and fruit with savory chicken and spices is at once a very comforting, refreshing and exotic combination. The fresh turmeric used in this recipe resembles root ginger in appearance and is a member of the same family. When preparing it, wear gloves to protect your hands from staining. Otherwise, you've going to have a hard time removing it.

Ingredients: (Serves 4)
300 ml/½ pint/1¼ cups chicken stock
30 ml/2 tablespoons thick tamarind juice, mixing tamarind paste with warm water
15 ml/1 tablespoon granulated sugar
200 ml/7 fl oz/scant 1 cup coconut milk
1 green papaya, peeled, seeded and thinly sliced
250 g/9 oz skinless, boneless chicken breast portions, diced
Juice of 1 lime
Lime slices, to garnish

For the curry paste:
1 fresh red chili, seeded and coarsely chopped
4 garlic cloves, coarsely chopped
3 shallots, coarsely chopped
2 lemon grass stalks, sliced
5 cm/2 inches piece fresh turmeric, coarsely chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon salt

Method:

Make the yellow curry paste. Put the red chili, garlic, shallots, lemon grass and turmeric in a mortar of food processor. Add the shrimp paste and salt. Pound or process to a paste, adding a little water if necessary.

Pour the stock into a wok or medium pan and bring it to the boil. Stir in the curry paste. Bring back to the boil and add the tamarind juice, sugar and coconut milk. Add the papaya and chicken and cook over a medium to high heat for about 15 minutes, stirring frequently, until the chicken is cooked.

Stir in the lime juice, transfer to a warm dish and serve immediately, garnished with lime slices.