Aye Right! Thai-influenced Chicken Curry

This is a right mad dish – it is a real piss-taker as your guests will believe it was difficult to do. It really is a piece of piss and is a sure winner every time.

Wot u need
2 chicken breasts
Juice of 1/2 lime – no more or curry tastes raw
1 red chilli (or five red birds eye chillis for hot)
4 garlic cloves (or 2 tsp garlic paste)
2 tsp ginger paste
3 tbsp vegetable oil
Fresh coriander
1 tsp turmeric
1 tsp chilli powder
2 medium onions
400g tin coconut milk
1/2 chicken stock cube
3-4 Kafir lime leaves (if you can be arsed)

Wot u do
Create a marinade with the ginger paste, finely chopped garlic cloves, chilli powder, 2 tbsp chopped coriander, the juice of the 1/2 lime and 1 tbsp of oil. Cut the chicken into strips and add to the marinade – leave for three hours or overnight if possible (in fridge.) Chop the onions very finely and fry until brown in 2 tbsp of the oil. Add the turmeric and fry for a further one minute. Add the chicken mix and cook until the chicken is sealed. Add the coconut milk and bring to the boil. Dissolve the 1/2 stock cube in 2 tbsp boiled water and add to the chicken mix. Chop the chilli finely and add. Transfer the whole shabang to a casserole, cover and cook for 2 hrs at 140c (I cook in a slow cooker all day or overnight for 8 hrs at the lowest setting.)

Serve with boiled rice.

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