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Indonesian Chicken Curry
Cooking Time 25 min Minutes
Ingredients
20
Portions
4
Head chef James Carmichael provides us with this flavoursome recipe using coconut milk and spices.
Ingredients
20 Total- 1 Country Range Chicken Breast, diced
- 20 ml Country Range Coconut Milk
- spring onions, sliced
- tomatoes, diced
- Country Range Extra Virgin Olive Oil
- For the curry mix:
- 6 red peppers
- 6 red chillies
- 2 white onions
- 1 bulb of garlic
- 2 knobs of ginger
- 3 lemongrass
- 2 tbsp Country Range Ground Coriander
- 3 tbsp Country Range Ground Cumin
- 2 tbsp ground caraway
- 1 tbsp Country Range Ground Cardamom
- To serve:
- fresh coriander
- Country Range Basmati Rice
- Country Range Mango Chutney
Method
-
1
Step 1
Blitz all the curry mix ingredients in a blender, adding olive oil as required. -
2
Step 2
Add two tablespoons of the mix to a saucepan with the diced chicken breast, a drizzle of olive oil and seasoning. -
3
Step 3
Cook until the chicken turns white then pour in the coconut milk and allow to reduce. -
4
Step 4
Season then add spring onions, diced tomato and the rest of the curry mix. -
5
Step 5
Sprinkle over fresh coriander and serve with basmati rice, naan breads and a small dish of mango chutney.
Ingredients
20 Total- 1 Country Range Chicken Breast, diced
- 20 ml Country Range Coconut Milk
- spring onions, sliced
- tomatoes, diced
- Country Range Extra Virgin Olive Oil
- For the curry mix:
- 6 red peppers
- 6 red chillies
- 2 white onions
- 1 bulb of garlic
- 2 knobs of ginger
- 3 lemongrass
- 2 tbsp Country Range Ground Coriander
- 3 tbsp Country Range Ground Cumin
- 2 tbsp ground caraway
- 1 tbsp Country Range Ground Cardamom
- To serve:
- fresh coriander
- Country Range Basmati Rice
- Country Range Mango Chutney
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