Chicken and Curry Sauce

Serves 2
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Directions

  1. 1Wash the rice and add water before placing it on the stove or in your rice cooker to cook.
  2. 2Combine water, stock, garlic and bay leaves in a pot.
  3. 3Add the chicken breast into the liquid.
  4. 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.
  5. 5Combine the ingredients for the curry sauce in a separate pot.
  6. 6Season and taste the sauce until it’s exactly how YOU like it.
  7. 7Remove the chicken from the water and allow to rest before slicing.
  8. 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.
  9. 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!