This must cook curry comes from the boys behind Three Blue Ducks (Bronte & Byron Bay) Mark Labrooy & Darren Robertson. This recipe is the cover dish from their brilliant cookbook "Real Food" - packed with over 100 delicious recipes made mostly with whole foods.
"Coming from the UK, I'm obsessed with curry. As a kid , if Mum was cooking curry we would get really excited. I remember her joining a curry club and being really passionate about experimenting with different recipes. Well, there are thousands of curry recipes out there, from all over the world. This one is a good one to start with, nothing tricky, with readily available ingredients" said Darren.
30 Minutes. Blender Required. A MUST COOK dish!
400g free range skinless chicken thigh fillets
3 sprigs coriander
6 curry leaves
5 cloves of garlic
1 long red chilli
1 brown onion
1 tin diced tomatoes
1 cup chicken stock
100g natural yogurt
3/4 cup long grain rice
1/2 tablespoon fish sauce
1/2 tablespoon soy source
1/2 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
Using absorption method, cook rice. Place rice in saucepan with 1.5 cups of water. Bring to the boil until liquid is completely absorbed. Cover pot remove from heat and set aside for a minimum of 15 minutes.
Roughy chop the onion, garlic and chilli. Heat a large sauce pan over a medium heat with a generous drizzle of olive oil and fry the curry leaves until fragrant. Combine curry leaves, onion, garlic and chilli in a food processor and blend to form a smooth paste. Cut chicken into bite sized pieces.
Cook curry paste & prepare chicken
In a large saucepan, gently fry over a low heat the paste and spices for 6-8 minutes, stirring constantly with a wooden spoon to prevent it catching. Add a tin of tomatoes and cook for 5 minutes. Add the chicken and pour in the chicken stock and cook until slightly thickened - about 10 minutes. Then, when you're happy with the thickness of the sauce, turn the heat down to low and simmer for 8-10 minutes. Once the chicken is cooked, season to taste with fish sauce and soy sauce. Stir through half the yoghurt and half the coriander leaves roughly chopped.
To serve, sprinkle over the remaining coriander, squeeze over the lime, drizzle with the remaining yoghurt and serve with rice.
This recipe was created by Three Blue Ducks. For more information visit www.threeblueducks.com
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