METHOD

Land Rover AFRICA Magazine - - NEWS -

Heat the oil in a large saucepan over mod­er­ate to high heat un­til hot. Add the chicken and cook, stir­ring con­stantly un­til evenly browned. Trans­fer to a plate and set aside. Add 2 ta­ble­spoons of co­conut cream to the pan. Cook over mod­er­ate heat for 20 sec­onds or un­til hot. Add the curry paste and cook for 1 minute. Re­turn the chicken and juices to the pan. Add the co­conut milk, stock, Amarula, peanuts, pota­toes, cin­na­mon stick, bay leaves, car­damom pods, brown sugar, tamarind con­cen­trate, fish sauce and re­main­ing co­conut cream. Stir to com­bine. Re­duce the heat to a lower tem­per­a­ture. Cover with a lid and sim­mer, stir­ring oc­ca­sion­ally, for 1 to 1½ hours or un­til the chicken is ten­der, and the pota­toes have cooked through. Serve with rice and gar­nish with co­rian­der.

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