Exotic chicken curry

Name: Exotic chicken curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4-5 Shallots; 7-10 Tbsp or 2-3 small onions; 3-4 Garlic cloves; 7-10 Tbsp ground ginger; 800 g Chicken filet; 1-2 TABLESPOONS oil, 1/2 tsp turmeric; 2 TEASPOONS ground cilantro; 1 TEASPOON ground cumin; 1/2 TEASPOON black pepper; 2 TEASPOONS Sugar; 1/2-1 TEASPOON Sambal Oelek; 1 Lime or untreated lemon; 1 can(s) unsweetened coconut milk, salt (400-425 ml); 7-10 Tbsp spring onion rings, chili,; 7-10 Tbsp Coriander green and cucumber

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4-5 Shallots
7-10 Tbsp or 2-3 small onions
3-4 Garlic cloves
7-10 Tbsp ground ginger
800 g Chicken filet
1-2 TABLESPOONS oil, 1/2 tsp turmeric
2 TEASPOONS ground cilantro
1 TEASPOON ground cumin
1/2 TEASPOON black pepper
2 TEASPOONS Sugar
1/2-1 TEASPOON Sambal Oelek
1 Lime or untreated lemon
1 can(s) unsweetened coconut milk, salt (400-425 ml)
7-10 Tbsp spring onion rings, chili,
7-10 Tbsp Coriander green and cucumber

Directions

1
Peel and chop the shallots, garlic and ginger. Wash, dry and dice the meat. Fry in hot oil in a wok or large pan in portions
2
Stir in shallots, garlic and ginger. Season with turmeric, coriander, cumin, pepper, sugar and sambal, sweat briefly. Deglaze with 100 ml water, citrus juice and coconut milk, bring to the boil
3
Add the lime zest and simmer open for 8-10 minutes. Stir from time to time. Season curry to taste and serve. Garnish with spring onions, chilli, coriander and cucumber slices if necessary. Served with: rice (e.g. basmati)