Thai chicken curry

Thai chicken curry

By
From
Encyclopedia of Food and Cookery
Serves
4

There is little that is bland about the cooking of Thailand, which is rich and highly seasoned, happily blending the themes of Indian and Chinese cooking – as in this recipe. Both whole and ground spices are used and the chicken is stir‑fried.

Ingredients

Quantity Ingredient
6 chicken pieces
1 lemon, juiced
60g butter
1 tablespoon oil
2 onions, finely sliced
1 garlic clove, crushed
1 cinnamon stick
4 cardamom pods, crushed
4 cloves
1 1/2 tablespoons ground coriander
1 1/2 teaspoons turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 small red chilli, (optional)
250ml chicken stock
6 dried apricots, soaked, drained and cut into strips
salt
coriander, to garnish
or spring onions, shredded, to garnish

Method

  1. Remove skin and bones from chicken and cut meat into 2.5 cm strips. Sprinkle chicken with lemon juice. Heat butter and oil in a heavy frying pan and stir-fry onions and garlic until onions are soft but not brown. Stir in spices. If a hot curry is desired add chilli or part of chilli.
  2. Cook mixture, stirring, for 2–3 minutes, then add chicken and stir-fry until it is well coated with spices and just white. Add stock and simmer for about 10 minutes or until chicken is cooked through. Add apricots with a squeeze of lemon juice and salt to taste. Remove cinnamon and serve in 4 individual dishes. Strew over a few sprigs of coriander, or shredded spring onions, and serve with bowls of boiled rice.
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