Updated: Jan 6, 2021
Prep Time: 1 day and 10 mins
Total Time: 1 day and 45 mins
4 tsp Vegetable Oil
1.5 kg Chicken, cut into pieces
1 Tbsp fresh Ginger, grated
1 tsp Turmeric powder
1 tsp Curry Sea Salt
2 medium Onions, sliced thinly
1 Bay Leaf
400 grams (14 oz) can Coconut Milk
1 Kaffir Lime leaves
1 Tbsp fresh coriander, chopped
1 Tbsp with Love Spices and Herbs Yellow Curry Paste
Coriander leaves, chopped, to garnish
Spring onions, sliced, to garnish
Red Chillies, sliced, to garnish
Cooked Basmati Rice, to serve
Mix the grated ginger, turmeric powder and salt in a large bowl. Coat the chicken in this mixture, cover with cling wrap and leave to marinate for 24 hours.
Heat 2 tsps. of vegetable oil in a large skillet over medium-high heat.
Once heated, add the sliced onions, and bay leaf and cook for 8 minutes until browned. Set aside. Heat the remaining 2 tsp of vegetable oil in the skillet over medium-high heat and saute the yellow curry pastes for 4-5 minutes, stirring occasionally until thickened.
Add the chicken to the paste and coat it well. Cover and simmer for 10 minutes.
Add the coconut milk, onions and kaffir lime leaf and stir through. Simmer uncovered for 20 minutes until the chicken is cooked through. Dish can be served with cooked basmati rice and steamed vegetables.