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Easy Chicken Curry
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1 rate
Preparation : 5 min
Cooking : 25 min
Total time : 30 min Rest : 0 min
2 people
1 brown onion, roughly chopped
2 red chillies, roughly chopped
1 spring onion, roughly chopped
2 cm ginger, roughly chopped
3 cloves garlic
1 bunch garlic chives
3 kaffir lime leaves
1 bunch coriander, roughly chopped
2 tbsp extra virgin olive oil
1.5 tbsp light soy
270 ml coconut milk
1 tsp fish sauce
400 ml chicken stock
1 chicken breast, thinly sliced
1 lime
1 bunch coriander, finely chopped
Associated products
Tips
Serve with a squeeze of lime juice and top with coriander.
RECIPE STEPS
1
Place brown onion, red chilli, ginger, garlic, garlic chives, kaffir lime leaves, coriander, and extra virgin olive oil in the bowl of the Magimix cook expert. Place the cook expert on a speed setting of 18 to make the curry paste.
- 1 brown onion, roughly chopped
- 2 red chillies, roughly chopped
- 2 cm ginger, roughly chopped
- 3 cloves garlic
- 1 bunch garlic chives
- 3 kaffir lime leaves
- 1 bunch coriander, roughly chopped
- 2 tbsp extra virgin olive oil
Expert
00:15 / 3 / 139°C
2
To fry the paste, set the expert timer to 4 minutes cooking time, the stirring speed to 3 and the temperature to 110C. This will fry and gently stir the curry paste.
Expert
04:00 / 3 / 110°C
3
To make the sauce add the stock, coconut milk, light soy and fish sauce to the paste. Set the timer to 10 minutes, stirring speed on 3 and the temperature to 110C.
- 1.5 tbsp light soy
- 270 ml coconut milk
- 1 tsp fish sauce
- 400 ml chicken stock
Expert
10:00 / 3 / 110°C
4
Add the chicken to the curry, turn the stirring speed to 0 and set the cook time to 5 and a half minutes.
- 1 chicken breast, thinly sliced
Expert
05:00 / 0 / 110°C
5
Serve with a squeeze of lime juice and top with coriander.
- 1 lime
- 1 bunch coriander, finely chopped
Adrian Richardson - Good Chef Bad Chef
