Fragrant Chicken Curry with Tamarind Kaffir Lime by Nici Wickes

Ingredients

1 tbsp oil
500g Tegel Lean & Lite Skinless Breast Fillets, chopped
1 onion, chopped
1 tbsp mild curry paste (see recipe below)
50g palm sugar, grated
2 tbsp tamarind puree
1 cup water
4 kaffir lime leaves, finely shredded
1 tbsp soy sauce
1 400ml can coconut cream
1/2 cup roasted peanuts, finely chopped
Chopped coriander to garnish

Directions

Heat the oil in a frying pan. Add the chicken and brown over high heat until golden. Remove the chicken and set aside. Add the onion to the pan and cook over medium heat for 2 to 3 minutes. Add the curry paste and palm sugar and cook for a further minute, stirring.

Add the chicken back to the pan along with the tamarind puree, water, kaffir lime leaves, soy sauce and coconut cream. Simmer for 10 minutes or until the chicken is cooked through.

Garnish with the peanuts and coriander leaves and serve with rice and steamed bok choy.

Serves 4