Food for ...

Kaylyn's Chicken Curry

I've known Raylyn since high school. Her mum is Chinese and her dad is Australian, so she has managed to pick up some excellent culinary skills. One of my fondest memories of my high school years (among other things) with Ray is making kick @ss pizzas. Whilst back in Australia in Feb Paul and I had dinner at Ray and her husband Todd's place when she cooked up a storm for us. One of them was her mum, Kaylyn's scrummy chicken curries. Below is the recipe for it ... along with some commentary from Ray:

Kaylyn's Chicken Curry

Ingredients:

• Chicken - cut into bite size pieces (about 500g will feed 4 with leftovers)
• Garlic - finely diced (taste thing I generally put 2 fatcloves, UK garlic is weaker so maybe 3)
• 1 x Onion - quartered
• 3 x Roma Tomatoes - quartered
• 3 x Potatoes - cubes (have them steamed before cooking)
• 1 x Lemon Grass - white part only smash with hard object so it splits
• 3 x Red Chilli - cut in half
• Coconot Cream - 125 ml can (I prefer cream to milk it tastes better and thickens it up)
• Pataks Madras Curry Paste - large heaped teaspoon

How to:

Add oil to saucepan, wait until it is hot, add garlic, onion and lemongrass. Cook on low heat add curry paste (this is a taste thing if you like it hot add more) for about 5 mins. You want to be able to smell all the flavours

Turn up and cook chicken. Add Roma tomotoes and potatoes, chillis.
Cover and simmer. This will take about 20 mins or so. Dont worry about the fact that there does not appear to be much liquid in the pan the tomatoes and chicken will release enough liquid.

When ready to eat add the coconut cream. Simmer for a bit and it will thicken up.

posted by Melissa @ 5:21 PM