1/2 teaspoon of each cumin, cayenne, tumeric and fennel
1 cup light coconut milk
1 teaspoon vegetable oil
4 golden shallots, peeled and thinly sliced
2 tablespoons roughly chopped coriander leaves
Instructions
Combine in a processor the garlic, ginger, shallots, spices, salt and
a good grinding of pepper. Add half of the coconut milk and blend
to a thick paste.
Place chicken in a bowl, add marinade and cost the meat well.
Cover and chill for at least 6 hours, overnight is best.
Heat the oil in a large pan, add chicken mixture and simmer half-
covered, stirring often, until its tender and the sauce is thickened.
Add remaining coconut milk and heat gently for 5 minutes.
Put shallots in microwave cooking dish, spray with oil and cover
with paper towel to cook for 5 minutes. Stir and cook for a further
4-5 minutes, stopping the microwave to stir every minute to
prevent burning. Turn the chicken into a serving dish, sprinkle with
shallots and garnish with roughly chopped coriander.
Serving
Suggestions
Serve with steamed jasmine rice.
Originally Submitted
10/7/2012
0 Out of 5 from
0 reviews
You can add this Fragrant chicken curry recipe to your own private DesktopCookbook.
