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Thursday, 2 February 2012

Mild Yellow Curry

Simple and delicious.  Even the kids love it.  You will need...

1 kg chicken breast sliced thinly
2 tablespoons yellow curry paste
1 x 400ml can coconut cream
2 cups chicken stock
1 x bunch fresh coriander
1/4 cup plain flour
cooking oil

Method:

 Cut up the chicken and coat with the flour.  The flour will stop the chicken from going too tough.
Heat the oil in your pan and gently fry the chicken till just browned.
Add the curry paste (you can use green or red if you like) and cook until all chicken is coloured.

 Add the stock, coconut cream and finely chopped coriander.
Heat through and serve immediately with freshly steamed rice.

This feeds our family of 8 (well, the baby doesn't eat any)
with enough for seconds and left overs for a couple of you for lunch the next day!

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