Chicken Curry

2017-08-01 - with Wild Torch Ginger

INGREDIENTS:

• 100g chicken thigh • 250ml coconut milk • 1 cinnamon stick • 1 pandan leaf

• 60ml ghee oil • salt & pepper, to taste

SPICES

• 40g onion

• 40g shallot

• 30g garlic

• 30g ginger

• 2 sticks of lemongrass • 2 torch ginger flowers • 40g green chili

• 40g coriander leaf

• 10g turmeric root

METHOD

1. Cut boneless chicken thighs into 8 pieces, clean.

2. Blend all spices together. Heat oil in a deep saucepan, gently fry cinnamon, pandan leaf and blended spices until fragrant.

3. Add chicken and pour in half the coconut milk, simmer over low heat for 15 – 20 minutes.

4. Add the remaining coconut milk and season with salt and pepper.

5. Remove from heat and serve.

SERVES 2