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    Chicken Curry

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    Chicken Curry

    This recipe can also be used to make lamb or vegetable curry. Substitute 1kg of lamb or mixed vegetables for the chicken. Cook vegetables for 20-30 minutes in the sauce, until tender. Lamb will take longer than chicken (1½-2 hours).

    Serves: 6


    • 25g fresh root ginger, peeled
    • 5 cloves garlic, peeled
    • 10 shallots, peeled
    • 4 tablespoons curry powder (see recipe below, or use bought curry powder)
    • 5 tablespoons vegetable oil
    • 1kg boned chicken meat, cut into pieces
    • 400ml tin coconut milk
    • 1 level teaspoon salt
    • 300g potatoes, peeled and cut into 3cm chunks


    1. Put the ginger, garlic and shallots in a pestle and mortar, or a blender and pound to a paste. Mix the curry powder with 4 tablespoons of water.
    2. Heat a large wok, add the oil and, when hot, add the ginger garlic paste. Stir fry over a medium heat until fragrant. Add the curry powder paste and stir fry until the mixture begins to release oil. Add the chicken and fry for 3 minutes.
    3. Add the coconut milk and salt. Bring to the boil, then reduce the heat and simmer until the meat is tender and the sauce thick (40-50 minutes). Add the potatoes after about 20 minutes of cooking.
    4. Serve the curry with rice, roti jala or chunks of French bread.

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