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Thai chicken curry
- For the green curry paste: 2 teaspoons coriander seed, lightly roasted 2 teaspoons cumin seed, lightly roasted 1 teaspoon black pepper corn 2-3 green chilies, chopped (adjust as per your taste) 50 grams onion, chopped 3-inch piece ginger, peeled and chopped 6-8 cloves garlic handful of fresh lemongrass chopped handful of basil leaves chopped handful of coriander leaves chopped
- For the chicken marination: 1/2 teaspoons chicken masala 1/4 cup curd salt as per taste
- For the chicken curry: 400 grams boneless, skinless chicken breast 1 tablespoon coconut oil/vegetable oil 100 grams capsicum chopped 200 ml coconut milk, low fat 1/2 teaspoon sugar salt as per taste 1 teaspoon fish sauce optional
Step 1: Chicken Marination Take mixing bowl and add everything mentioned in the ingredients for marination. Mix it well and adjust the taste if you want. Add chicken cubes to the marinade and cover the bowl and keep it aside.
Step 2: Make green curry paste Combine the ingredients for curry paste in a food processor jar. Process till the mixture becomes smooth. Store the paste in a glass jar properly sealed in refrigerator and you can use it when desired.
Step 3: Roast chicken in pan Add 1/2 tablespoon oil in the pan and then chicken. On medium flame cook chicken on both the side until golden, around 4-5 minutes on each side. Keep chicken pieces aside and in the same pan cook capsicum for a minute, keep aside.
Step 4: Prepare coconut curry Add 1/2 tablespoon oil in the same pan. Add 2 tablespoon of green curry paste and cook for 1-2 minutes till oil separates. Add 1 cup water and salt. Mix well. Add chicken and capsicum to the curry and let it simmer for 2-3 minutes covered with lid. Now add coconut milk, stir well and let it simmer again for 2-3 minutes. Serve with rice.