Australian Green Chicken Curry Recipes

AUSTRALIAN GREEN CHICKEN CURRY

Steps:

• If you are using dried lime leaves, soak them in hot water until they have softened.
• When the lime leaves have softened, remove them from water and slice.
• Heat oil in saucepan.
• Add the diced green chilies and sliced lime leaves and stir fry until fragrant.
• Add green curry paste and stir fry for 1 or 2 minutes.
• Add coconut milk. Add water to thin to desired consistency.
• Add fish sauce and sugar.
• Bring just to the boil and quickly reduce heat so as not to curdle the coconut milk.
• Add chicken and simmer on low. Add zucchini and and peas after about 10 minutes.
• Stirring occasionally, simmer on low for another 10 minutes or until chicken is cooked through.
• Add basil right before serving.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.