Chicken Curry with Tamarind and Kaffir Lime - recipe

Still determined to add more blog posts before February finishes, I picked up one of my favourite recipes books for chicken, "World Kitchen" by Nici Wickes. this was a gift from a friend who probably doesn't realise how well she hit the mark with this gift!

I have a Kaffir Lime tree growing in a bonsai bag but don't often use the leaves in cooking. While I love Asian flavours, I have a tendency to cook more European (Italian, French...) type meals.

This recipe has a curry paste base which is really quite simple. It just looks like a lot of ingredients.

This curry is really really nice. The tamarind paste gives almost to citrus tang. We will be having this again. The picture doesn't do it any justice...needed the coriander to make it look at bit better.

I serves it with stir fried veges including thinly slices pumpkin seared and a bit browned.

Fragrant Chicken Curry with Tamarind Kaffir Lime 

by Nici Wickes

Ingredients

1 tbsp oil

500g Tegel Lean & Lite Skinless Breast Fillets, chopped

1 onion, chopped

1 tbsp mild curry paste (see here for recipe)

50g palm sugar, grated

2 tbsp tamarind puree

1 cup water

4 kaffir lime leaves, finely shredded

1 tbsp soy sauce

1 400ml can coconut cream

1/2 cup roasted peanuts, finely chopped

Chopped coriander to garnish

Directions

Heat the oil in a frying pan. Add the chicken and brown over high heat until golden. Remove the chicken and set aside. Add the onion to the pan and cook over medium heat for 2 to 3 minutes. Add the curry paste and palm sugar and cook for a further minute, stirring.

Add the chicken back to the pan along with the tamarind puree, water, kaffir lime leaves, soy sauce and coconut cream. Simmer for 10 minutes or until the chicken is cooked through.

Garnish with the peanuts and coriander leaves and serve with rice and steamed bok choy.

Serves 4