Royal Thai Chicken Curry
Ingredients
- 6 drumsticks or chicken breasts
- 3 potatoes
- 2 onions
- 1¼ tsp. curry powder
- 1/4 tsp. coriander powder
- 1/4 tsp. caraway seeds
- 2 tsp. red curry paste
- 2½ cups coconut milk
- 2 cup water
- 2 tsp. salt
- 3 tsp. sugar
Salad:
- 2 tbsp. warm water
- 3 tbsp. sugar
- 1/4 cup vinegar
- 1/4 tsp. salt
- 1 cup thinly sliced cucumber
- 2 oz. thinly sliced red onion
- 1 tsp. thinly sliced fresh chilli
Preparation
Peel and cut potatoes into large chunks. Cut onions into large pieces. If you choose to use chicken breasts, cut these into large chunks also.
Preheat wok over medium high heat. Pour 1 cup coconut milk into wok. Add red curry paste, coriander powder, salt, caraway, sugar and curry powder. Stir slowly for 5 minutes. Add potatoes and stir gently. Turn flame to high and add chicken and remaining coconut milk. Stir until boiling. Add water and allow to boil for 5 minutes. Lower to medium heat. Add onion and simmer for 8 minutes. Remove from stove and place in serving bowl.
Serve with cucumber salad. Serves 4.
Salad:
Mix together and place in refrigerator until ready to serve (at least 20 minutes).