Chicken Curry

I like spicy food, but not too hot that you can't swallow the pieces of chili! This is my own recipe for a tasty chicken curry.




Taste the difference!




Ingredients: Serves 4
4 Chicken fillets, cubed
1 Onion, chopped
125g Mushrooms
1 Garlic clove, crushed
400ml Coconut milk, (1tin)
5ml red curry paste
5ml Indian curry powder
5ml Freshly ground chili powder
250ml Frozen peas
Sprig fresh parsley, finely chopped
Olive oil
Salt and pepper
10ml Corn flour
15ml Milk

1 Cup rice raw; cooked

Method:

Step 1: Heat 10ml olive oil in a saucepan. Saute the garlic and onions until golden brown. Add the red curry paste, mix well. Add the Indian curry powder and the mushrooms, cover with lid and simmer for 5min. Add the chiecken pieces, cover with lid and cook for 5min. Add the coconut milk and bring to the boil. Simmer for 20min. Stir in the chili powder.

Step 2: Soak the frozen peas in warm water until unfrozen, drain and add to the chicken. Cook for 5min.

Step 2: Mix the cornflour with the milk and add to chicken, stir and simmer for 10min. Season to taste.
If you prefer it hotter, add chopped fresh chili, without the pips.
Add the fresh parsley and remove from the heat.

Serve with rice and a side salad; sprinkle with parsley as garnish.