Chicken and Curry Sauce
Serves 2
Directions
- 1Wash the rice and add water before placing it on the stove or in your rice cooker to cook.
- 2Combine water, stock, garlic and bay leaves in a pot.
- 3Add the chicken breast into the liquid.
- 4Pop the pot onto a medium heat and bring to a boil, then lower the heat to the lowest setting possible and finish cooking for 5-7 minutes.
- 5Combine the ingredients for the curry sauce in a separate pot.
- 6Season and taste the sauce until it’s exactly how YOU like it.
- 7Remove the chicken from the water and allow to rest before slicing.
- 8Add the bok choy into a steamer and place the steamer over the pot with the water used to poach the chicken and allow the steam to cook the bok choy.
- 9Assemble and serve topping with the greens of the spring onions and the sauce and chilli crisp.
Ingredients
- Bok choy
- Chili crisp oil
- Greens of the spring onions
- 1 cup rice
- 2 medium chicken breasts
- 1.5 cups water
- 1.5 cups chicken stock
- 2 garlic cloves
- 3 bay leaves
- 2 tbsp Ayam yellow curry paste
- 2 tbsp unsalted butter
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp Keens curry powder
- 400 ml coconut cream
Equipment
potstoverice cookersteamer
Tips
- Season to YOUR liking!
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