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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 40- 45 min

Pre­heat the oven to 230 ° C Grease a bak­ing sheet with non­stick spray 1 Heat the oil in a large saucepan and fry the onions and grated gin­ger un­til

15 ml ( 1 T) oil 2 onions, chopped 2 ml ( ½ t) grated fresh gin­ger 30 ml ( 2 T) yel­low curry paste 350- 500 g chicken breast fil­lets, diced 1 litre ( 4 c) wa­ter 1 can ( 400 ml) co­conut milk salt


1 piece of fresh gin­ger 30 ml ( 2 T) oil fra­grant Add the curry paste and stir- fry for a few sec­onds 2 Add the chicken and stir- fry for a few more min­utes Add the wa­ter and sim­mer for 30 min­utes or un­til the chicken is done 3 Add the co­conut milk, sea­son with salt and sim­mer slowly for 10 min­utes 4 Roast gin­ger Thinly slice the fresh gin­ger Brush the slices with the oil on both sides and ar­range on the bak­ing sheet 5 Roast for 10 min­utes or un­til the edges be­gin to brown 6 Serve the soup with the gin­ger slices and fresh co­rian­der, if pre­ferred

For a thicker soup, mix 15 ml ( 1 T) corn­flour and 30 ml ( 2 T) wa­ter to form a paste, add to the soup and sim­mer un­til it thick­ens slightly

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