Monday, October 17, 2011

Chicken Curry

This is one of my easy meals to put together if Ive had a busy day.

This brand can be hard to find, so when I do I stock up a few cans for the pantry.
Then all I have to buy is fresh chicken thighs and Im good to go.

Malaysian Chicken Curry
This recipe came from an advertisment for Ayam Brand curry sauce in a magazine.
1 tbs peanut oil
650g chicken thigh fillets, cut into bite size pieces
1 brown onion cut into wedges
1 large potato, peeled and diced
1x 250ml Ayam Malaysian Curry Sauce
1x 270ml Ayam Coconut Milk
1/2 cup water
Steamed rice, raita, mango chutney and papadams to serve.

Heat the oil in a wok over high heat.
Add half the chicken and cook until golden.
Transfer to a plate.
Repeat with other half of the chicken.
Add the onion and stir fry until soft.
Add potato and stir to combine.
Add curry sauce (I tip the extra layer of oil off the top), coconut milk and water.
Reduce heat to low and simmer, stirring occasionally, for 25 minutes, or until potato is tender.

1 small tub natural yoghurt
1 lebanese cucumber, grated
sprinkle ground cumin

Grate cucumber.
Squeese out excess liquid and discard.
Mix all ingredients together.

It tastes good.

1 comment:

  1. Is this very hot? I like curry but am a bit frightened of making ones that are a little too over the top for the kids.
    Thanks for sharing the recipe.