A dry chicken curry from Sophie Grigson.
Ingredients
- 2 onions peeled and roughly chopped
- 5 plump garlic cloves peeled and roughly chopped
- 1 cm fresh ginger peeled and chopped
- 2 stems lemon grass trimmed and roughly chopped
- 1-2 fresh red chillies deseeded and chopped
- 1 tbsp fish sauce
- 1 tsp ground turmeric
- 4 tbsps sunflower oil
- 1x 3-4 lb boneless & skinless free range chicken breasts cut into 12 pieces
- 4 green cardamon pods slit open, seeds extracted and crushed,
- 2 tbsps roughly chopped coriander leaves
Servings:
Instructions
- Process the first seven ingredients to a smooth paste.
- Heat the oil in a wide frying pan, add the paste and stir until it starts to brown and all the moisture has evaporated.
- Add the chicken and stir well to coat all the pieces. Cover tightly and simmer for 35-45 minutes. When it is nearly cooked stir occasionally.
- When the chicken is cooked stir in the crushed cardamon seeds and the coriander. Cover for a minute then taste and adjust seasoning. Serve with rice.
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