Thai Chicken Curry –  Europa Hotel
Succulent chicken breast, onions, pak choi and green peppers in a fragrant spicy sauce, served with basmati rice.
Ingredients
24oz Diced Chicken
2oz Coriander
3 x Green Chillies
1 x diced Large Onion
4 x Crushed Garlic Cloves
2 x Sticks of Lemon Grass
2 x Tbsp Green Curry Paste
1 x Tbsp Medium Curry Powder
1 x Tbsp Plain Flour
1 x Tin Coconut Milk
1 x 100ml Natural Yoghurt
2 x Tbsp Vegetable Oil
1 x Tbsp Butter
1 ½ pints of chicken stock
1 x Medium Green Pepper
1 x Pak Choi
20oz Basmati Rice
Method
For the Thai Curry
Marinade diced chicken in yoghurt, lemongrass, and ½ of the chopped coriander overnight.
Heat pan with butter and vegetable oil and sauté chicken, half diced onion, peppers, garlic and green chillies.
Add curry powder and flour, stir together and slowly add hot vegetable stock.
Combine curry paste, yoghurt and coconut milk and reduce.
Once reduced taste and season accordingly.
For the Rice
Boil rice for 10 -12 minutes in a pint of chicken stock, ½ tin of coconut milk, lemon grass and green chilli.
To Serve
Strain the liquid from the rice and serve with the thai chicken curry