The first time I made chicken curry was inspired by the Portuguese (read Macanese) way of preparing it, but now every time I cook it, I make it a different way. It's so easy to get it right that all variations taste lovely. Here it goes. I hope the variations are not too confusing.
Ingredients (for five)
- chicken (600/700 grams breast only or a whole free-range chicken cut into prieces)
- 1 cup pink lentils (optional, especially when there is not enough chicken)
- 1 large onion
- 1 cup of frozen leeks
- 2 very full tablespoons of good quality yellow curry powder
- 1 teaspoon cayenne pepper
- 1 bay leaf
- salt
- 1 tin coconut milk
- olive oil
- 1 small white yoghurt (optional, to water down the coconut milk, especially if you are using lentils)
- a bit of fresh coriander leaves
- Stir-fry the onions in olive oil in a large casserole until soft
- Add the chicken and keep stirring
- Add the curry powder, cayenne pepper, salt, bay leaf and mix in well
- Add the coconut milk (and yoghurt if using)
- Add the lentils (if using) and leeks
- Cook in low heat for around 40 minutes, adding water if it dries up
- When ready, sprinkle with fresh coriander leaves
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