An aromatic curry to warm you up.
Ingredients
Serves 4
For the curry:
- 4 chicken breast – cut into chunks
- 1 white onion - diced
- 3 cloves garlic – minced
- 2 red chilli – small dice (leave the seeds in if you want the curry hot)
- 1 tbsp ginger- minced
- 1 tsp salt
- 1 tsp black pepper
- 2 lime leaves
- 1 tsp ground coriander
- 1 tsp cumin
- 2 tins coconut milk
- 2 tbsp fish sauce-optional
- Roughly chopped fresh coriander or basil
For the rice:
- 200g cooked long grain rice
- 1 tbsp butter
- 1 tsp oil
- 1 tsp turmeric
- ½ tsp cinnamon
- 75 g raisins
- 50 g desiccated coconut
- 75 g flaked almond or pine nuts
- 1 tsp salt
Method
For the curry:
- Fry the chicken in a pan until golden brown
- Add the onions, chilli, garlic & spices
- Mix well & Fry for 2 minutes
- Add the coconut milk & lime leaves
- Bring to a simmer for 8 minutes
- Take off the heat & stir in the fish sauce
For the rice:
- Heat the butter in a pan until sizzling
- Add everything except the rice
- Mix well. once the nuts start to brown stir in the rice .
- Serve with your curry
