From the menu ...
We help readers track down a favourite dish from a restaurant or cafe – today, Chow’s yellow chicken curry.
Reader Zoe Moore is keen to add Chow’s five-spice yellow chicken curry to her at-home repertoire. ‘‘It’s always my go-to dish at Chow. I’ve tried a bunch of times to recreate it at home but have never been successful,’’ Moore said.
‘‘Is there any chance you can persuade Chow in Wellington to share its recipe for its yummy yellow curry?’’
The Wellington eatery was happy to (this is scaled down from the original version suited to feeding a restaurant-full of hungry diners).
Five spice yellow chicken curry
Serves 4 2 tablespoons canola oil 1 shallot chopped 425ml coconut cream 1 tablespoon yellow curry paste 1 teaspoon turmeric
1⁄4 palm sugar round 250ml chicken stock 1 tablespoons fish sauce
1⁄2 cup cherry tomatoes 1 cup peas 1 cup beans Chicken marinade: Two chicken thighs
1⁄2 teaspoon five spice 1 tablespoon oyster sauce Pinch of black pepper
1⁄2 teaspoon turmeric powder 1 teaspoon fish sauce Pinch of sugar Pinch of salt 1 tablespoon canola oil
Marinate the chicken for six to 12 hours before preparing the dish.
Chargrill chicken over a hot heat and set aside. In a large pan heat the oil, add the shallots and cook until golden brown.
Add half of the coconut cream and split it over a medium/high heat. Lower the heat and add the curry paste followed by the palm sugar, and cook until caramelised.
Next, stir in the fish sauce and turmeric powder.
Pour in the rest of the coconut cream and bring to the boil, add the chicken stock and boil for two minutes.
Reduce the heat, add the vegetables and chicken, and simmer until vegetables are cooked through. Serve with rice and garnish with coriander.
Chow, 45 Tory St, Wellington. Open everyday noon to midnight.