Chicken Curry

Ingredients

Directions

1. 1

   Bring coconut milk and broth to the boil. Cut lemon grass and lime leaves coarsely. Add to the stock mixture and cook for about 30 seconds. Reduce heat, simmer for about 15 minutes. Pour through a sieve into a litre measure, remove lime leaf and lemongrass remains.

2. 2

   Meanwhile peel the carrots, cut them in half lengthwise and cut them diagonally into fine slices. Wash the mangetouts, dab dry and cut diagonally into strips.

3. 3

   Wash the chicken filet, dab dry and cut into bite-sized strips. Wash coriander, shake dry, pluck leaves from the stems and cut coarsely. Prepare rice in boiling salted water according to package instructions.

4. 4

   Peel and finely grate the ginger. Wash lime hot, grate dry, and grate peel. Halve lime and squeeze juice. Peel onion and garlic and chop finely. Wash and clean the chilli and cut into fine rings.

5. 5

   Heat oil in a wide pot. Fry onion and garlic for about 2 minutes. Add chili, ginger, curry paste and chicken filet and fry for about 3 minutes while stirring. Add the carrots, fill up with the broth mixture, bring to the boil and simmer for 8-10 minutes over medium heat.

6. 6

   Approximately 3 minutes before the end of the cooking time, add the mangetout, coriander, lime juice and lime zest. Season curry to taste with salt and pepper and serve. Add rice. Papadums taste good with it.