Since I already found green chillies,I decided to cook green curry chicken today for lunch.It has been my "To do list" if ever I found green chillies in store.This is not what I get to eat everyday,but once in a while and this is my first time too.Chillies are always out of my menu.
So,here I am making green chicken curry at home and lunch with my kids and a take away for my other kid who is in school.A little black peppercorns added in to it would be nice,but I've added in black pepper powder instead.I've forgotten that I do have a bottle of peppercorn store inside the kitchen shelf.
INGREDIENTS A:
(Blended)
6 very long and big green chillies
Extra green chillies if preferred to look more green
2 stalk lemon grass
1 thumb size ginger
20g belacan/shrimp paste
1 tbsp. coriander seeds
2 tsp cumin seeds
1 tsp black pepper powder/peppercorns
2 tbsps. cooking oil
1 medium size chicken breast(cut small)
2 potatoes(peeled off skin,diced into cube)
1-1/2cups of water
200ml packet coconut milk
salt to taste
coriander or basil leaf for decorating
Method:
1. Heat up oil,fry ingredients from A till fragrant.Put in the chicken and potatoes.
2. Add the water in,then cover and simmer till the potatoes turned soft and the chickens are tender.
3. Add in the coconut milk,follow by salt to taste,about 1 tsp.Bring to boil again for about 5 minutes and turn off the heat.
4. Serve hot with rice.
