Sticky chicken takes this curry to the next level
Ingredients
For the curry sauce
2 limes
thumb-sized piece of ginger
Olive oil
1 red chilli
1 bunch fresh coriander
4 cloves garlic
4 spring onions
300ml chicken stock
200g snow peas
handful dried mushrooms (pre-soaked in warm water for 20 minutes)
400ml coconut milk
250g white rice
For the sticky chicken
2 chicken breasts skin off
2 tablespoons runny honey
Sea salt
Black pepper
Method
Step 1
Get a non-stick frypan on a high heat with a splash of olive oil.
Add you white rice to a medium saucepan and cover with water, allow to boil for 20 minutes.
Soak your dried mushrooms in warm water for 20 minutes. Drain.
Step 2
Season the chicken breasts with sea salt and black pepper add to the frypan and cook for 6 minutes, then flip with nice and golden.
Add your peeled ginger, garlic cloves, trimmed shallots, red chilli and coriander to a food processor. Squeeze in the juice of 2 limes and add a splash of olive oil. Blitz until you have a smooth paste.
Step 3
Flip the chicken, and coat with 2 teaspoons of your curry paste.
Add the remaining curry paste to a large saucepan, along with your chicken stock, mushrooms and 400ml coconut milk. Bring to the boil.
Step 4
Let your curry sauce simmer away on a medium heat, check on your rice to ensure it is getting nice and fluffy.
Pour the runny honey over the chicken and turn it a couple of times to get a nice coating. Cook for 2 minutes then remove from the heat.
Step 5
Now your rice should be cooked, the sauce has reduced slightly and your chicken is cooked.
Slice the chicken breast in diagonal strips and served on a bed of rice. Cover generously in the green curry sauce.