Thursday, 22 May 2014


Curry has received a bad flack from a lot of people. We eat food from all over the world and not everything will agree with our palate, i believe in making food work for me. Don't be scared to cook any recipe, just taste as you go along and tweak it to suit you.

You can make curry from scratch if you please but some might find this a bit too technical because it has to do with developing a lot of flavours and searching out a lot of traditional spices so just feel free to buy curry paste with a heat level that works for you and lets get to cooking. For this recipe i used Sharwood's Red Curry Paste.

250 Grms Boneless Chicken Breasts
Sharwood's Red Curry Paste
2 Cups Coconut Milk
1 Spring (Green) Onion, Chopped
1/2 Medium Onion, Chopped
1/2 Teaspoon Cumin
Garlic Powder
1 Tablespoon Vegetable Oil
1 Teaspoon Grated Ginger
Juice from 1/2 a Lemon (or 1 lime if you want a bolder flavour)
1 Tablespoon Chopped Cilantro
Red Pepper Flakes
2 Seasoning Cubes

Cut chicken breasts up and season with salt, chili, ginger, garlic, 1 seasoning cube and lemon juice. Mix and refrigerate.

Pour oil to the pan on high heat, add cumin and onions, fry until soft. Add the chicken and stir fry until brown on the outside but not all the way cooked.

Pour in curry paste and coconut milk and bring to a simmer. As soon as it starts to bubble, add chopped spring (green) onions and turn down the heat.

Season to taste and add chili flakes.

Allow to continue to simmer till you get your desired consistency, add chopped cilantro and leave for another 30 seconds to 1 minute for the flavour to infuse and serve on a bed of basmati rice.

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