Red Thai Chicken and Chasew Curry
Ingredients (20 servings)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | kg | Chicken, breast |
| 750.00 | g | Onions |
| 10.00 | g | Chilli peppers, fresh |
| 40.00 | g | Coriander, fresh (Cilantro) |
| 500.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 30.00 | g | KNORR Lemon Juice 6 x 2L |
| 500.00 | g | MEADOWLAND Sour 10 x 500ml |
| 10.00 | g | Garlic |
| 2.00 | g | ROBERTSONS Black Pepper 6 x 800g |
| 100.00 | ml | Oil, Sunflower |
| 200.00 | g | Nuts, Cashew |
Preparation
1. Heat oil until hot ad browcubesof chicken. Set aside.
2. Saute the onions, chillies and garlic until soft. Add the curry paste, mustard, tomatoes, black pepper, lemon juice and half of thr coriander. Bring to the boil and allow flavours to develop for 5 minutes. Add the chicken.
3. Adjust the seasoning and allow the chicken to cook for 5 minutes. Roast cashew nuts.
4. Add coconut cream, sour creme & the rest of the coriander and allow the curry to cook uncovered for +/- 10 minutes until sauce reduces (thickens). Fold in chopped cashew nuts.
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