Thai chicken curry recipe - Chicken Recipes

Ingredients:

• 1 kg - diced chicken (preferably boneless)
• 250g - coconut milk
• 2 tsp - ginger garlic paste
• 1 cup - tomato puree
• 2 tsp - red chilly powder
• Oil
• Salt
• 300g - onions
• Red food colour, a pinch
• 1/2 tsp - turmeric powder
• 10 - peeled garlic cloves
• 4-5 - dried red chillies
• 2-3 tsp - cornflour
• 3 tsp - lemon juice
• Chopped corinader leaves

Method

1. Marinate chicken with cornflour, ginger-garlic paste and salt and lemon juice.
2. Prepare the tomato puree.
3. In a wok, heat oil and add the chicken marinade and the yellow paste.
4. Cook until oil starts separating, then add the coconut gravy and chopped coriander leaves cook until done.
5. Serve with rice.

For yellow paste:

1. In a mixer grind onions, turmeric, dried red chillies and garlic to a fine paste.
2. In a pan take coconut milk and to it add food colour and tomato puree.
3. Cook until it forms a fairly thick gravy and keep aside.