This is the easy version of chicken curry I have ever prepared; it is truly aromatic, making it a great choice for the seasonality table. Absolutely perfect! Wishing you a joyful Christmas. I hope you enjoy some laughter today. Here's to hoping you find something appealing in this instructional video.
Ingredients
1 Large White & Red Onion
1000g Gressingham Corn Fed Poussin / Chicken
12 Tesco Finest Elfe Potatoes
12 Fried Tofu Puffs
18 Fresh Okra
Oil for frying
Seasonings
Dried Chilli Flakes
(Adjust heat to your preference)
2 tbsp Hot Chilli Powder
2 tbsp Hot Curry Powder
2 tbsp Soy Sauce
1 tbsp Maggi Liquid Seasoning
1 Cup Clear Water
200ml Thai Taste Coconut Milk
3 Thai Kaffir Lime Leaves
3 Bay / Curry Leaves
1 Lemongrass Stick
Method
1) In a casserole, heat the oil and sauté the onions over medium heat.
2) Incorporate the potatoes and chicken, and simmer for an additional 5 minutes.
3) Season with dried chilli flakes, hot chilli powder, curry powder, soy sauce, and Maggi liquid seasoning.
4) Add the kaffir lime leaves, bay/curry leaves, lemongrass stick, water, and continue to simmer until the meat is halfway cooked.
5) Add the remaining ingredients, including the fried tofu puffs and okra. Pour coconut milk to taste and serve with boiled fluffy rice or noodles.
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