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    Chicken Curry 3

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    Chicken Curry 3

    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)

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 3 sticks lemon grass, outer layers removed, chopped
    • 2 onions, roughly chopped
    • 2 red chillies, roughly chopped
    • 2.5cm cube ginger, peeled and chopped
    • 2 cloves garlic, roughly chopped
    • 2 tsp curry powder
    • 1 tsp cumin seeds
    • 2 tbsp sunflower oil
    • 4 chicken breasts, cut into 2cm cubes
    • 400ml chicken stock, from cube
    • 400ml coconut milk
    • Salt
    • Freshly ground black pepper
    • fresh coriander, to garnish


    1. Put the first 7 ingredients into a food processor and blitz to a thick paste. Alternatively, chop them very finely and pound in a mortar and pestle, or replace entirely with 1 tbsp Thai curry paste.
    2. Heat the oil in a pan over a medium-high heat, and fry the chicken until brown. Remove the meat and set aside. Place the stock and coconut milk in the pan and bring to the boil. Add the fragrant paste, return to the boil and simmer for 10 minutes. Season. Return the chicken to the pan. Simmer for 5-6 mins until the chicken is cooked. Garnish with chopped coriander and serve with rice.

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