Fragrant Asian Chicken Curry

I regularly fold pages over in my Easy Food magazines, but so often forget about the recipes. I'm trying to make a bit of a resolution to make at least 3 of the recipes from the magazine for the month that it has been published.

The first one I've made from the January 09 issue is "Fragrant Asian Chicken Curry". It was an easy recipe to put together, with lots of different flavours in it. I couldn't help but add in some of my own additions to the recipe too.



Fragrant Asian Chicken Curry
Easy Food Magazine, January 2009, p 43
Serves 4

Ingredients
1 tbsp oil
1" fresh ginger, peeled and grated
2 red chilis, deseeded and finely chopped
2 garlic cloves, minced
2 shallots, finely diced
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp tumeric
1 tsp hot curry powder my addition to the recipe
4 chicken drumsticks (I used diced chicken breast and reduced the simmering time)
1/2 tin coconut milk
2 tsp lemon juice
1 tbsp fish sauce my addition to the recipe

Recipe
1. Heat the oil in a pan and sauté the ginger, chili, garlic and shallots for 3 minutes
2. Stir in the ground spices and sauté for 1-2 minutes
3. Add the chicken and fry for 5-8 minutes until sealed, stirring to coat in the spices
4. Pour the coconut milk in with the lemon juice and fish sauce. Simmer until the liquid has thickened.
5. Season, garnish with fresh coriander and serve with noodles or rice.