2
3 tablespoons
2
1/4 cup
2 cups
1
2 tablespoons
3
2.5 to 3 cups |
medium onions
vegetable oil
cloves garlic
curry paste (preferably a medium heat
paste)
water
chicken stock cube
tomato paste
medium nectarines or peaches, perfectly
ripe
cooked chicken (from 1 medium rotisserie
chicken) |
Method :
-
Chop the onions.
-
In a large saucepan, heat the
vegetable oil over medium heat and add the onions.
-
Pass the garlic through a garlic press
directly into the pan.
-
Sauté for 3-4 minutes, until the onion
is softened.
-
Stir in the curry paste and cook for 2
minutes, stirring so it doesn't stick (this step brings out the
flavor of the spices).
-
Pour in the water, and add the stock
cube and tomato paste.
-
Bring to a boil, lower the heat, and
simmer the sauce for about 10 minutes, until it starts to thicken.
-
While the sauce is boiling, cut the
nectarines or peaches into slices and discard the pits (it's also a
good time to strip the meat off the chicken, if you haven't done so
already).
-
Add the chicken and fruit to the curry
sauce, reduce the heat, and simmer very gently for 7-8 minutes, to
heat through and combine the flavors.
-
Serve over hot white rice.
Serves 4-6
Though curries starting with raw meat have
a much more intense flavor, the addition of fruit makes this milder,
with more that a hint of sweet and sour in the balance between the fruit
and the lemon juice. It only takes about 10 minutes of cooking time to
make a curry sauce before you add the chicken meat, stripped off a
rotisserie chicken, and the sliced fruit.
Make sure to start cooking the rice before
you put on the curry so everything will be ready at once. A spicy fruit
chutney or Indian lime pickle is a good accompaniment.
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