Red chicken curry

Carolyn Robertson

Homemade curry pastes can last up to four days in the fridge if covered. Leftover paste can be frozen for up to a month in zip-lock plastic bags, although it will lose some vibrancy of flavour. Make sure you flatten the bag to remove all the air and label with the date.

Ingredients

4 cm	Fresh ginger, peeled and roughly chopped
1	Onion, diced
2 cloves	Garlic, chopped
2 to taste	Red chillies, seeds removed
½ cup	Tomato puree
1 tsp	Ground cumin
1 tsp	Ground paprika
1 tsp	Garam masala
4 Tbsp	Sunflower oil, or use canola oil
4	Chicken breasts, skinless, thinly sliced (Main)
1 ½ cups	Chicken stock
¼ cup	Fresh coriander, chopped

Directions

1. Place onion, ginger, garlic, chilli, tomato paste and all spices into a food processor and blend to form a red curry paste.
2. Heat oil in a large saucepan and cook sliced chicken, tossing to brown all over. This may need to be completed in 2-3 batches.
3. Remove chicken to one side. Add prepared red curry paste to the pan and cook for 1-2 minutes.
4. Return chicken to the pan with the stock.
5. Bring to the boil then gently simmer, uncovered for 15 minutes until liquid is reduced to a rich sauce and chicken is tender.
6. Season with salt and pepper to taste. Serve scattered with fresh coriander.