John Myers
Asian Chicken Curry
The perfect asian chicken curry recipe with a picture and simple step-by-step instructions.
- 5 Chicken legs
- 400 Milliliters Coconut milk
- 1,5 tablespoon Red curry paste
- 100 g Leek
- 50 g Chinese celery
- 5 Shallots
- 3 Red peppers
- 2 Garlic cloves chopped
- 1 Fresh lime
- 3 Lemongrass sticks
- 10 Discs Fresh ginger
- 2 Thai basil sprigs
- Salt
- 2 teaspoon Sugar brown
- Wash, clean and chop the vegetables. Wash the chicken legs and pat dry with kitchen paper.
- Sear the celery (without the leaves) with the leek and set aside. Fry the chicken legs on both sides and set aside.
- Fry the shallots. Add the curry paste and sugar and allow to caramelize slightly. Add the chicken legs and pour one and a half liters of water. Let simmer for 50 minutes.
- Add the peppers, the leek, the garlic, the juice of a lime and the celery and simmer for another 10 minutes.
- Remove the chicken legs, remove the skin and cut into small pieces. Add to the curry again.
- Cut the lemongrass into slices. Put the ginger in two tea bags and tie them with a string.
- Now just keep the curry warm. Pour the coconut milk into the curry and stir well. Add the tea bags and basil and let steep for 10 minutes. Season to taste with salt.
- Serve with jasmine rice and some chopped celery and basil leaves.
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