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for the home cook
Thai Chicken Curry
One of the staples of our scrumptious The Curry Feast last friday, we had leftovers for dayssssss.
So much in fact that I was bored of eating the curry the same way so I took the chicken out of the sauce and grilled it.
So yh, the Grilled Thai Curry Chicken version wassa madness (the pic below).
Was so delish. If you have time like I did, grilling the chicken after cooking the curry its a must try.
As much as we all love the classic Nigerian stew/obe, in whatever way they prepare it in your village - its not all the time.
And this curry recipe is just great because it goes well with most of our favorite Nigerian sides.
Pair this with boiled plantain, boiled yam, quinoa, bread (yes, bread) the list goes on.
I haven't tried this with any swallow but I hope someone does and lets us know in the comments how it went, that would be too interesting lol.
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*Can I just say as a side note that I'm really enjoying foreign fridays so far, I didn't know bad by knowledge of flags was !! *
#tastyeducation :)
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Here you go...
Yield: 4 servings
Prep time: 12 mins
Cook time: < 20 mins
Total time: < 30 mins
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Ingredients:
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Thai Yellow Curry, 250ml (any brand)
Skinless Chicken Breast, 500g
Fresh Lime Juice, 2 tsp
Spring Onions, 3 sticks
Scotch Bonnets, ata rodo, X2
Coconut Milk, 1 cup
Olive Oil, 2 tbsp
Cayenne pepper, 2 tsp
Dried or Fresh Coriander, 2 tsp
Garlic, 2 cloves
Red onion, 1/2
Curry powder, 2 tsp
Thyme, 1 tsp
Knorr, 2 cubes
Salt, to taste
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Grocery Shopping:
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Prep:
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Chop chicken breast into 1/2 inch chunks and season with 1 cube of knorr, salt and 1 tsp of cayenne pepper. Massage well and shallow fry chunks on medium heat for 5-8 minutes turning frequently. Once chicken is cooked through, remove onto a paper toweled plate and set aside.
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Dice peppers and garlic and set aside.
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Chop spring onions and red onion and set aside.
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Instructions:
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1. In a large skillet or pan heat olive oil on medium heat then add and thai yellow curry. Cook on low heat for about 5 minute before seasoning with remaining cayenne pepper, knorr and salt, curry power, thyme and coriander. Stir and reduce the heat to low.
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2. Add garlic, peppers, onions and cook for a minute.
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3. Add the coconut milk and stir for a few seconds. Then pour in the chicken and lime juice.
Cook contents together for 10 minutes on medium/low heat.
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done. Add the spring onions and stir. Remove the skillet from the heat and serve !
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Serve over rice or with side of your choice as desired.
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Your Thai Chicken Curry is ready !
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Enjoy