Chicken Curry

By Drum Digital
11 June 2012

Serves 4

30 ml oil

15 ml sesame oil

6-8 chicken drumsticks

Salt and freshly ground black pepper

1 onion, chopped

2 cloves garlic, chopped

30 ml red curry paste (Taste of Thai)

15 ml tomato paste

15 ml sugar

250 ml chopped coriander

1 can (410 g) coconut milk

1. Heat the oils and brown the drumsticks. Season with salt and pepper, remove from the pan and set aside.

2. Fry the onion and garlic in the same pan and stir in the red curry paste. Return the chicken to the pan and add the tomato paste and sugar. Mix well.

3. Add half the coriander and the coconut milk.

4. Bring the mixture to the boil, reduce the heat and simmer for 20-30 minutes or until done.

5. Scatter the remaining coriander on top and serve with rice or pasta.

Recipe: Bernice van der Merwe, Esther Malan and Carmen Petersen

Picture: David Briers

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