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Mariaan's Thai chicken curry

Recipe from: 7/23/1998 12:00:00 AM
Ingredients 17
Servings 10


  • 2
    deboned and skinned chicken breasts
  • olive oil
  • 2
    large onions, coarsely chopped
  • 2
    large cloves garlic, crushed
  • 15
  • 35
    green curry paste
  • 25
    grated fresh ginger
  • freshly ground black pepper
  • 2
    chicken stock cubes
  • 3
    whole pieces cinnamon
  • 8
    whole cloves
  • 1
    large tomato, peeled and chopped
  • 10
  • 8
    medium potatoes, peeled and cubed
  • 45
  • 400
    coconut milk
  • 45
    apricot jam, if desired


Heat a large saucepan and add a little olive oil.
Fry the diced chicken, a few pieces at a time, until golden brown and remove from the pan.
Add oil as needed.
Stir-fry the onions, garlic, turmeric, curry paste and ginger in oil until soft.
Add the cooked chicken and season well with black pepper.
Add the stock, dissolved in 500 ml boiling water, spices, tomato and salt.
Stir, cover and simmer slowly for one hour.
Add the potato cubes and simmer uncovered until tender and done.
Dissolve the cornflour in a little of the coconut milk and add to the curry with the remaining coconut milk.
Simmer for five minutes and taste. Add about smooth apricot jam if the curry is too tart.
Remove the cinnamon and cloves and serve hot with sticky basmati rice and stir-fried vegetables.

Read more on: poultry

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