Easy Chicken Curry

Name: Easy Chicken Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 people
Ingredients: 1 brown onion, roughly chopped; 2 red chillies, roughly chopped; 1 spring onion, roughly chopped; 2 ginger, roughly chopped; 3 cloves garlic; 1 garlic chives; 3 kaffir lime leaves; 1 coriander, roughly chopped; 2 extra virgin olive oil; 1.5 light soy; 270 coconut milk; 1 fish sauce; 400 chicken stock; 1 chicken breast, thinly sliced; 1 lime; 1 coriander, finely chopped

Recipe by: Magimix

★ ★ ★ ★ ★ 1 rating

Preparation : 5 min

Cooking : 25 min

Total time : 30 min

Rest : 0 min

Accessories :

2 people

1 brown onion, roughly chopped

2 red chillies, roughly chopped

1 spring onion, roughly chopped

2 cm ginger, roughly chopped

3 cloves garlic

1 bunch garlic chives

3 kaffir lime leaves

1 bunch coriander, roughly chopped

2 tbsp extra virgin olive oil

1.5 tbsp light soy

270 ml coconut milk

1 tsp fish sauce

400 ml chicken stock

1 chicken breast, thinly sliced

1 lime

1 bunch coriander, finely chopped

Associated products

COOK EXPERT

Chef's tip

Serve with a squeeze of lime juice and top with coriander.

RECIPE STEPS

Place brown onion, red chilli, ginger, garlic, garlic chives, kaffir lime leaves, coriander, and extra virgin olive oil in the bowl of the Magimix cook expert. Place the cook expert on a speed setting of 18 to make the curry paste.

1 brown onion, roughly chopped
2 red chillies, roughly chopped
2 cm ginger, roughly chopped
3 cloves garlic
1 bunch garlic chives
3 kaffir lime leaves
1 bunch coriander, roughly chopped
2 tbsp extra virgin olive oil

Expert | 00:15 / 3 / 139°C

To fry the paste, set the expert timer to 4 minutes cooking time, the stirring speed to 3 and the temperature to 110C. This will fry and gently stir the curry paste.

Expert | 04:00 / 3 / 110°C

To make the sauce add the stock, coconut milk, light soy and fish sauce to the paste. Set the timer to 10 minutes, stirring speed on 3 and the temperature to 110C.

1.5 tbsp light soy
270 ml coconut milk
1 tsp fish sauce
400 ml chicken stock

Expert | 10:00 / 3 / 110°C

Add the chicken to the curry, turn the stirring speed to 0 and set the cook time to 5 and a half minutes.

1 chicken breast, thinly sliced

Expert | 05:00 / 0 / 110°C

Serve with a squeeze of lime juice and top with coriander.

1 lime
1 bunch coriander, finely chopped

Adrian Richardson - Good Chef Bad Chef

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