To prepare your curry, slice the chick breasts lengthways into 2cm strips. Peel, halve and finely slice the onions. Finely slice your chilli. Peel and finely slice the ginger. Pick the coriander leaves and put to one side, then finely chop the stalks.
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To make your curry, put a large pot on med to high heat and add couple of glugs of oil and the butter. Add the onions, chili, ginger and coriander stalks and cook for 10 mins, until softened and golden. Add the curry paste and the strips of chicken. Stir well to coat everything with the paste and season with salt and pepper.Add the tomatoes and coco milk. Fill one of the empty tins(maybe slightly less) with water, pour into the pan and stir. Bring to the boil and then turn down the heat and simmer for 20 mins with the lid on. Check regularly to make sure it isn't drying out and add extra water if necessary. When meat is tender and cooked, taste and add a bit more salt and pepper but do so CAREFULLY.
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