Thai Chicken
Serve 5-6
9” round, 3” deep dish with cover
(Chicken in green Thai curry)
GREEN PASTE
(Grind together with a little water)
6-8 green chillies
3 spring onions chopped along with the green part (or 2 small button onions)
4 lemon grass leaves – optional
2” piece ginger
3 tbsp coriander leaves
MAIN DISH
1 chicken (700-800 gms) – cut into pieces of your choice
1 ½ cups coconut milk
1 ½ tsp salt
A tiny piece of gur (jiggery)
1 tbsp dhania (coriander) powder
1 tbsp jeera (cumin) powder
2 tbsp oil
1.Prepare the green paste by grinding everything together given under the green paste in the grinder. Use little water if rewuired for grinding.
2.Grate one coconut. Soak in 1 ½ cups of warm water for 1-2 hours.
3.Churn in the mixer and strain to extract coconut milk.
4.In a dish add oil, green paste, coriander and jeera powder. Mix well.
5.Micro high uncovered 3 minutes.
6.Add chicken. Mix well.
7.Micro high covered 4 minutes.
8.Add salt, jiggery and coconut milk. Mix well so that jiggery dissolves.
9.Micro high uncovered 3 minutes.
10.Let stand 2-3 minutes.
11.Serve garnished with chopped red chillies or coriander or basil leaves
Note : 1.This dish is supposed to be very hot. If a lesser hot dish is desired, reduce green chillies to 4-5.
2.instead of chicken, mixed vegetables can also be used.
9” round, 3” deep dish with cover
(Chicken in green Thai curry)
GREEN PASTE
(Grind together with a little water)
6-8 green chillies
3 spring onions chopped along with the green part (or 2 small button onions)
4 lemon grass leaves – optional
2” piece ginger
3 tbsp coriander leaves
MAIN DISH
1 chicken (700-800 gms) – cut into pieces of your choice
1 ½ cups coconut milk
1 ½ tsp salt
A tiny piece of gur (jiggery)
1 tbsp dhania (coriander) powder
1 tbsp jeera (cumin) powder
2 tbsp oil
1.Prepare the green paste by grinding everything together given under the green paste in the grinder. Use little water if rewuired for grinding.
2.Grate one coconut. Soak in 1 ½ cups of warm water for 1-2 hours.
3.Churn in the mixer and strain to extract coconut milk.
4.In a dish add oil, green paste, coriander and jeera powder. Mix well.
5.Micro high uncovered 3 minutes.
6.Add chicken. Mix well.
7.Micro high covered 4 minutes.
8.Add salt, jiggery and coconut milk. Mix well so that jiggery dissolves.
9.Micro high uncovered 3 minutes.
10.Let stand 2-3 minutes.
11.Serve garnished with chopped red chillies or coriander or basil leaves
Note : 1.This dish is supposed to be very hot. If a lesser hot dish is desired, reduce green chillies to 4-5.
2.instead of chicken, mixed vegetables can also be used.
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