Chef Peter Webster – Bouquet Garni
I love curry. I believe there are two types of people – those that do and those that think they don’t! The following is a friendly curry dish that doesn’t use a prepared curry from the grocer shelf. You can certainly substitute prepared curry into this dish, if you don’t have or wish to have the individual spices that go into this dish.
Like any stirfry, the work is preparing all the individual ingredients before hand. It is a lot easier to have everything ready before you start to cook. Once the cooking starts, the dish comes together very quickly.
Ingredients: serves 6 generously
1 onion, chopped
8 cloves of garlic, peeled, smashed and chopped
2 tablespoons grated fresh ginger
1 tsp turmeric
1 tbsp ground coriander
1/2 tsp ground cumin
1/2 tsp whole cumin seeds
1/4 cup of unsweetened coconut
1 small sweet potato, peeled and chopped
6 chicken breasts, cubed into 1 inch pieces
1 cup chicken stock
1 can coconut milk
1 tbsp ketchup
3 tbsp fish sauce
2 bay leaves
1 tsp red pepper flakes
Juice of 1/2 lime (about 2-3 tbsp)
freshly ground pepper
Heat 3 tbsp olive oil in a frying pan. When hot, add the onion and sauté until softened, about three minutes. Add in the garlic and ginger and stir for at least two minutes. Add in the spices, the coconut and the sweet potato. Stir for another three minutes. Add in the chicken breasts and stir fry until the chicken is cooked through, about 6 minutes.
Add in the rest of the ingredients, stirring until the mixture begins to boil. Turn down the heat and let the curry simmer. Adjust the seasoning with salt and pepper. You may thicken the mixture with a tablespoon of cornstarch dissolved in a 1/4 cup of water.
Serve over rice with some chopped fresh coriander.
Oh yes. Normally I let you know how my children liked a certain recipe because they are quite fussy and my most brutally honest critics. With no kids at home on this occasion, it was up to my wife to supply the critique. She had two bowls – enough said!