Chicken curry

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • 1
    kg
    chicken thighs
  • 400
    g
    coconut milk
  • 45
    ml
    mild curry powder
  • 60
    ml
    soft brown sugar
  • 45
    ml
    roasted peanuts
  • 2
    bay leaves
  • 500
    ml
    litchi juice
  • 2
    medium-sized onions, peeled
  • 4
    medium potatoes, peeled and quartered
 

Method

 
Debone, roll and secure chicken with a toothpick. Bring 75 ml coconut milk to the boil. Stir in the curry powder and continue cooking for about 1 minute. Add chicken, sugar, soy sauce, peanuts, bay leaves, the remainder of the coconut milk and litchi juice. Simmer half covered over a low heat for about 30 minutes. Add onions and potatoes to the pan and continue to simmer gently for further 20 minutes. Remove the bay leaves and serve immediately.
 

Read more on: poultry
 

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