Chicken with Coconut Curry Sauce
origin: Malaysian
Curry Sauce can be made the day before required; cover, refrigerate, reheat in pan or microwave when ready to serve.
Chicken
Ingredients
6 Chicken Breast Fillets
60g Ghee
Preparation
Melt ghee in pan, add chicken, fry gently until golden brown and tender; drain, slice. Serve topped with Coconut Curry Sauce.
Coconut Curry Sauce
Ingredients
30g Ghee
340 ml can Coconut Milk
2 Chopped Onions
1 Garlic Clove crushed
1 Stem Lemon Grass- chopped
2 Small Fresh Red Chilies- finely chopped
2 tsp Curry Powder
1/4 tsp Cinnamon
1/2 tsp Cardamom
Preparation
Melt ghee in pan, add onions, garlic and lemon grass, sauté until onions are soft. Add chilies, cinnamon, cardamom and curry, cook, stirring, 1-min. Stir in coconut milk, simmer, uncovered, 5 minutes. Remove from heat, blend or process until smooth, strain, reheat.