John Myers
Hot Red Chicken Curry – My Style
The perfect hot red chicken curry – my style recipe with a picture and simple step-by-step instructions.
- Oil
- 1 disc Ginger
- 2 size Garlic cloves
- 1 tsp Good red curry paste
- 150 g Chicken breast fillet
- 1 small Carrot
- 0,25 Red pepper
- 0,5 small Onion
- 1 pole Spring onion
- 1 medium sized Peeled potatoes cooked
- 50 ml Chicken broth
- 100 ml Coconut milk
- Salt, pepper, sugar
- 1 medium sized Tomato
- 1 medium sized Fresh basil
- 12 Unsalted cashew nuts
- I first prepare the meat and vegetables: I cut the chicken breast into thin slices across the grain. I cut the carrot and bell pepper into strips, the onion into wedges, the spring onion into rings approx. 1 cm wide and the potato into small cubes. I coarsely chop the ginger and garlic. I peel the tomato with a potato peeler so that I get a long, continuous strip of tomato peel. I core the pulp and also cut it into cubes. I pluck the leaves from the basil and cut them into strips.
- In a wok, I first roast the cashew nuts without oil. When they start to brown, I take them out of the wok and set them aside.
- Then I heat some oil in the wok, first add the ginger and garlic and sauté lightly. I add the curry paste, which I roast a little. Then I add the chicken breast, fry it on both sides and then gradually add the individual vegetables, first the carrot, then the paprika strips, the onion wedges and the spring onion rings, and finally the pre-cooked potato cubes. I fry everything for a few minutes, stirring constantly.
- Then I deglaze with the chicken broth, let it reduce and then pour in the coconut milk. I season everything with salt, pepper and a good pinch of sugar and let it boil down to a slightly creamy consistency. Only at the very end do I put the tomato cubes, the basil strips, and the cashew nuts under the curry, which I don’t let cook afterwards.
- I arrange the curry on a flat plate, decorate it with a tomato rose that I roll out of the tomato peel and serve with rice.
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