Country Range chicken curry and basmati rice with sambals

12:38 (GMT+2) Tue, 11 Dec 2018

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Ingredients:
4 x Chicken thighs
2 x tbls OIive oil
Salt and pepper
1 tin Coconut milk
1 x Red pepper

Curry paste:
1 x medium onion chopped
1 x clove garlic
½ inch ginger
1 x hot chilli
1 tsp fish sauce
1 tsp turmeric

1 tbls olive oil                                                                                                                                                  

Juice of 1 lime
Small bunch coriander

Sambals:
2 tomatoes, diced
½ small red onion, diced
Coriander leaves, chopped
Juice of 1 lime
Salt and pepper


Method:

Make curry paste:

Add all ingredients to blender and blitz to a paste.

Next step:

Remove skin from chicken thighs and season with salt and pepper.

In a heavy-based pan, add 2 tbls of olive oil and brown chicken evenly.

Add coconut milk

Add 2 – 3 tbls curry paste

Season with salt and pepper

Cook for 15 – 20 min

Move to a plate.

Garnish with fresh coriander.

Serve with cooked basmati rice and prepared tomato and onion sambal.


Garnish:
Coriander
Spring onion
Salt and pepper
Tomato and onion sambal served on top of the curry or in small bowl on the side.


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