Monday, August 25, 2008

Curry Chicken

Oh this time i will share a recipe to those who likes it just grab it....


450g chicken breast (boneless, skinless)
1 onion
1 garlic clove
1 can (225ml) of coconut milk
1 tablespoon red curry paste
Salt & Pepper to taste
1/2 teaspoon fish oil
1/8 - 1/4 cup brown sugar
5 Clementine oranges OR 1 diced pineapple (optional)


Cut chicken into cubes and cook over heat. Once chicken is mostly cooked, cut up the onion and the garlic and add. Add salt & pepper to taste. Cook until onion is translucent, not brown. Add coconut milk and curry paste. Bring to simmer. Add fish oil. Slowly add in sugar, stirring to dissolve. Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it’s too salty, add more sugar. If it’s too salty, add more fish oil. Simmer for about 2 to 3 minutes. Add in your orange slices or pineapple to taste and let it cook for an additional minute or so. Ready to serve.


Michel said...

gigutom hinoon ko dah tan aw sa imong putahi.