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Clare’s Thai-inspired creamy chicken

April 9, 2009
Don’t you love the days where you take some of the things in your fridge that happen to need eating, grab out some things you think they’d go well with, bung it all together in a pan, and have deliciousness?! That happened to me tonight, although I was too pessimistic to photograph my concoction… maybe next time I’ll share it, although it does need some tweaking before I feel it’s up to scratch to hype it to you all :)
Anyway, it turns out Clare and I synchronised on the creative success, and because I trust her taste, I’m posting her recipe without a photo, because I have yet to try it (maybe with some tofu or something? Who knows. Anyway, here’s a fabulous mid-week meal that looks simple while also being quite unique!
Clare’s Thai-inspired creamy chicken
This should taste sweet and flavourful, with a hint of Thai influence. The meal was a throw together one evening based on leftovers from Roro’s cooking (the yoghurt and cloves wouldn’t normally appear in a flat shop).
Generously serves 4 with some rice.

250mL Greek Yoghurt (or any non sweetened thick yoghurt)
200mL cream
1tsp minced ginger
2tsp green curry paste
2tsp red curry paste
approx 1/2 tsp powdered coriander seed (ground),
2Tbsp tomato paste
800g chicken, diced
1 red pepper, finely sliced
1 yellow onion, sliced
2 cloves garlic, chopped finely
½ leek, roughly sliced
½ red onion, roughly sliced
½ c frozen peas

Combine yoghurt and cream in a bowl. Add crushed ginger and chicken, 1 tsp each of red and green curry paste.

In a large wok or frypan, melt a knob of butter and fry sliced yellow onion and diced garlic until just brown over high heat. Pour in cream/chicken mixture and stir thoroughly. Add tomato paste, a decent shake of paprika, 3 cloves and about ½ tsp coriander powder. Once cream is bubbling reduce heat and stir through roughly sliced leek and red onion. Allow to simmer gently for five minutes before adding finely sliced red pepper and remaining 1tsp of red and green curry paste and 1Tbsp plain flour. Stir through and leave to bubble for 10 minutes. Add peas and cook a further 5-10 minutes. Add cream to stretch liquid further at any stage. Season with a little salt and pepper to taste and serve over basmati or jasmine rice.
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