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Chicken Curry (Thai Style)
By : Method
- Heat 70 ml oil in a frying pan and saute the Kashmiri chillies, onions and garlic till light brown.
- Remove and grind to a paste along with the other ingredients, except the oil and the chicken cubes.
- Heat 40 ml oil and quickly brown the chicken pieces on a medium flame.
- Add the ground paste, salt and mix.
- Cover and cook on a low flame.
- Mix gently at regular intervals.
- Add little water if required.
- Cook till the chicken pieces are tender.
- Serve hot with steamed rice.
Ingredients:
For the Curry Paste:
1/2 cup - garlic cloves (finely chopped)
4 - large dried Kashmiri chillies
1 - big onion (finely chopped)
1 tbsp - chopped lemon grass
45 g - galangal (Thai ginger)
2 - shallots
1/2 tsp - kaffir lime rind or lime rind
2 tbsp - dried coriander seeds
1 tbsp - cumin seeds
1 tbsp - cinnamon powder
1 tbsp - star anise powder
70 ml - oil
For the Curry Paste:
1/2 cup - garlic cloves (finely chopped)
4 - large dried Kashmiri chillies
1 - big onion (finely chopped)
1 tbsp - chopped lemon grass
45 g - galangal (Thai ginger)
2 - shallots
1/2 tsp - kaffir lime rind or lime rind
2 tbsp - dried coriander seeds
1 tbsp - cumin seeds
1 tbsp - cinnamon powder
1 tbsp - star anise powder
70 ml - oil
Others:
750 g - chicken cubes (boneless)
40 ml - oil
Salt to taste
RECIPES BY ANITA RAHEJA
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