TAMARIND AND GIN­GER CHICKEN CURRY

Friday - - FOOD -

Prep time 10 mins Cook­ing time 1 hour 10 mins Serves 4

IN­GRE­DI­ENTS

2 tbsp veg­etable oil

1 large knob of gin­ger, peeled, finely sliced 2 gar­lic cloves, crushed

1 red or green chilli, finely chopped, plus ex­tra to gar­nish

2 tbsp tamarind paste 1 tbsp honey

500g deboned, skin­less chicken thighs 4 tbsp fresh orange juice

2 cups co­conut milk

200g sugar snap peas Chopped spring onions and co­rian­der leaves, to gar­nish

METHOD

Heat the oil in a pot over a low heat and add gin­ger, gar­lic, chilli, tamarind and honey. Sauté for 2 min­utes.

Toss in the chicken and stir to coat. Cook slowly un­til golden and sticky.

Add the orange juice and bring to the boil, then re­duce the heat and sim­mer for 10 min­utes. Pour in the co­conut milk and cook gen­tly for 40 min­utes, then add the peas and cook for an­other 5 min­utes. Sea­son with sea salt and white pep­per.

Gar­nish with chilli, spring onions and co­rian­der. Serve hot.

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