IN THE POT | THAI CHICKEN CURRY
HUBBY has requested less pasta this week so I thought I would hit the books and find something that doesn’t revolve around pasta. So tonight I relied on the years of experience that Margaret Fulton has gathered and put into her very own Encyclopedia.
This dish smelled so good cooking on the stove. The colour is wonderful and the combination of spices is such a nice thing to work with. I found the apricots a nice addition, although it did remind me of the 80’s apricot chicken that my friends mum used to make.
Making this dish I thought I wouldn’t like it but I was pleasantly surprised. It made a nice little dinner. Not too spicy, but just spicy enough… very enjoyable.
Image source: GnomeAngel
Thai Chicken Curry
6 chicken pieces (breast or thighs)
juice 1 lemon
60g (2oz) butter
1 tablespoon oil
2 onions, finely sliced
1 clove garlic, crushed
1 cinnamon stick
4 cardamom pods, crushed
4 whole cloves
1½ tablespoons ground coriander
1½ teaspoons turmeric
½ teaspoon ground ginger
½ teaspoon ground cumin
1 small red chili (optional)
1 cup chicken stock
6 dried apricots, soaked, drained and cut into strips
salt
coriander (chinese parsley) or a few shredded spring onions to garnish
1. Remove skin and bones from chicken and cut meat into 2.5cm (1 inch) strips. Sprinkle chicken with lemon juice.
2. Heat butter and oil in a heavy frying pan and stir-fry onion and garlic until onions are soft but not brown.
3. Stir in spices. If a hot curry is desired add chili or part of chili. Cook mixture, stirring, for 2-3 minutes, then add chicken and stir-fry until it is well coated with spices and just white.
4. Add stock and simmer for about 10 minutes or until chicken is cooked through. Add apricots with a squeeze of lemon juice and salt to taste.
5. Remove cinnamon and serve in 4 individual dishes. Strew over a few sprigs of coriander, or shredded spring onions, and serve with bowls of boiled rice.
Serves: 4
