Thai whole chicken curry

Woman's Weekly (UK) - - Cookery -

Packed full of the flavours of lemon­grass, ginger and co­rian­der, this easy, all-in-one cur­ried chicken is per­fect for feed­ing a crowd.


✿ 1.5kg (3lb) whole freerange chicken

✿ 2tsp fish sauce

✿ 2 cloves gar­lic, crushed ✿ 2tsp corn­flour

✿ 400g (14oz) Asian green veg­eta­bles, such as pak choi or choy sum

✿ Steamed rice, to serve

For the thAi curry SAuce: ✿ 2 shal­lots, peeled and roughly sliced

✿ 2 heads gar­lic, all cloves peeled and sep­a­rated ✿ 2 thumb-size pieces ginger, peeled and roughly chopped

✿ 2 green chill­ies

✿ 2tbsp curry pow­der ✿ 2 sticks lemon­grass ✿ 1 bunch co­rian­der

✿ 4tbsp peanut but­ter ✿ 1tbsp brown su­gar

✿ 1tsbp fish sauce

✿ 400ml can co­conut milk ✿ 160ml can co­conut cream ✿ 6 kaf­fir lime leaves 1 Pre­heat the oven to 180C/ Gas 4. For the Thai curry sauce, wrap the shal­lots, gar­lic and ginger in foil and bake for 25 mins, un­til soft.

2 In a food pro­ces­sor, com­bine the baked shal­lots, gar­lic and ginger with the re­main­ing sauce in­gre­di­ents apart from the kaf­fir lime leaves. Blitz to­gether un­til smooth.

3 Pour over the chicken into a large bak­ing tray. Add the kaf­fir lime leaves and roast for 1 hr 30 mins, or un­til the chicken is cooked through. If the sauce dries out, cover that with foil, but leave the chicken ex­posed. 4 When the chicken is out of the oven and rest­ing, cook the greens. Com­bine fish sauce, gar­lic and corn­flour with 200ml wa­ter. Add to a large sauté pan along with the veg and cook for 5 mins, un­til soft. Serve the chicken with steamed rice, the curry sauce from the pan and the gar­lic greens.

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