Pandang Chicken Curry
Anyone who loves a butter chicken will love
this curry.
Spice Paste:
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground fennel
2 tsp ground nutmeg
2 tsp ground turmeric
1 tsp ground cloves
½ tsp ground cardamom
5 long red chillis
7 cloves garlic
1 small red onion, halved
2cm piece ginger, peeled, roughly chopped
Curry:
2 tbsp vegetables oil
8 kaffir lime leaves
2 cinnamon sticks
2 stalks lemon grass
1 kg chicken thighs, bone in
2 cups coconut milk
2 cups coconut cream
Salt and pepper, to serve
Fresh coriander, wedges of lime and white
rice, to serve
1. Place all the spice paste ingredients into
the bowl of your food processor or chopper.
Process until a fine paste.
2. Rub chicken in the spice paste. Allow to
marinate for at least 1 hour.
3. Heat oil in the pot on setting 10.
4. Add lime leaves, cinnamon and lemon
grass. Cook for 2 minutes or until fragrant.
5. Add chicken and cook in batches until
golden.
6. Add coconut milk and cream to the pot.
Reduce to setting 5. Allow the chicken to
cook for 20 minutes or until tender.
7. Serve chicken over rice with fresh
coriander and lime.
Lamb Korma with Tzatziki
1 tbsp vegetable oil
1kg lamb shoulder, cut into 2cm cubes
2 onions, sliced
¹⁄³ cup korma curry paste
2 cups chicken stock
100g baby spinach
½ cup Greek yoghurt
Tzatziki
1 cup greek yoghurt
1 Lebanese cucumber, small dice
¼ cup fresh mint leaves, finely chopped
1 tbsp lemon juice
½ tsp ground cumin
Salt and freshly ground black pepper, to taste
Basmati rice and poppadoms, to serve
1. Heat oil in pot on setting 10.
2. Add half of the lamb. Cook until golden
brown. Set aside. Brown remaining lamb.
Set aside.
3. Add onions. Cook for 5 minutes or until
golden brown.
4. Add korma paste and cook for a further
2 minutes.
5. Add chicken stock and lamb. Bring to a
simmer on setting 8. Cook for 15 minutes
or until the sauce has slightly reduced and
the lamb is tender.
6. While the lamb is cooking combine all
tzatziki ingredients. Season with salt and
pepper.
Pot & Steamer Recipes continued
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