Recipe by currybunny
This is a real favourite in my home, a lovely warm curry that I normally serve with steamed rice, chanai roti and mango chutney. It makes a great dinner party dish as it is sooo easy to make and everyone loves it. My English mum is very anti-curry and she not only asked for the recipe but made it for herself and some girlfriends a few days later. (Although she did decide she didn't really need to measure the curry paste (!!) so her curry was about 3 times as hot as mine). The tomatoes add a really nice touch. This is based on a Woman's Weekly recipe.
Top Review by Julie
This is a great recipe and easy to make. Plus, I usually have the ingredients on hand... always a plus. We're wimps, I guess, but I had a feeling the curry paste would be too much. Still, I tried it with 1/3 cup... after adding the chicken I took some of the curry out as I KNEW it was going to be too spicy. It turned out plenty hot, even after taking out some of the curry. I think I'll use about half next time. And there will be a next time! Thank you.
- 2 skinless chicken breasts, diced
- 2 tablespoons peanut oil
- 2 onions, chopped
- 1 teaspoon sugar
- 1 teaspoon finely chopped ginger
- 1⁄3 cup musaman curry paste
- 1 (400 ml) can light coconut cream
- 1 1⁄2 tablespoons plain flour
- 2 tablespoons water
- 2 tomatoes, chopped
- 1⁄4 cup cashews or 1⁄4 cup peanuts, chopped (I prefer the cashews)
Directions See How It's Made
- Heat oil in a large saucepan or wok; cook onion, sugar and ginger over medium heat for about 4 minutes or til onion has softened.
- Stir in curry paste for about 2 minutes; add chicken, cook til lightly browned.
- Add coconut cream; simmer, covered, for about 30 minutes.
- Blend flour with water; stir into curry over high heat til mixture boils and thickens.
- Add tomato, stir til hot.
- Serve onto bed of steamed rice; sprinkle with nuts.