Chicken Curry with Coconut Milk Recipe
Poultry Recipes

Ingredients

1
1 bunch
50 g/2 oz
2
4 rings
200 ml/7 fl oz
4 tbsp
6 tbsp
2 tsp
2 tbsp
2 tins
2 tsp

large oven-ready chicken (about 1/2 kg)
spring onions
fresh ginger
cloves garlic
fresh pineapple
chicken broth
rice wine
soy sauce
sugar
oil
water chestnuts (about 400 g)
corn flour

Method:

1. Skin the chicken, wash and dry. Chop into small pieces.

2. Trim and wash the spring onions and cut into rings. Peel the ginger and garlic and chop finely.

3. Peel the pineapple rings, remove the tough centre and cut into bite-sized pieces.

4. Mix the chicken stock with the rice wine, soy sauce and sugar.

5. Heat the wok, pour in the oil and heat. Stir-fry the chicken pieces over a high heat. briefly Stir-fry the garlic, ginger and spring onions with the meat. Pour in the prepared sauce, cover and braise for about 30 minutes.

6. Drain the water chestnuts and add to wok, together with the pineapple pieces.

7. Mix the corn flour with a little water to a smooth paste and use to thicken the sauce in the wok. Simmer everything for a further minutes, then season to taste and serve.

8. Serve with rice and a hot sauce.

Serves 4