I use this basic curry recipe for any of these meats. It’s simple and very good, the recipe came from my son who is a chef and he made us this one visit. The coriander can be left out for those who don’t enjoy it, sometimes I will add cumin or tumeric once I’ve checked for taste. It never turns out the same even in it’s simplicity.
This photo defies the great taste of this, served with brown rice and photo taken in a dim evening kitchen does not present well 🙂
2 chicken breasts or 4-5 boneless chicken thighs (cheaper)
1 x 425 g tin tomatoes, chopped in pulp (or equivalent fresh)
1 tin coconut cream
1 good tsp curry powder
1 good tsp green curry paste
2 cloves garlic
fresh coriander, 1 – 2 tablespoons, or little ground (to taste)
1 tsp salt, black pepper
Chop onions and crush garlic and saute in a little oil with the curry powder and paste.
Tip in the tomatoes and 1/2 the fresh chopped coriander. Simmer this until much of the liquid from tomatoes has evaporated, maybe 1/2 hour.
Add the coconut cream, salt and pepper and simmer another 5 minutes.
Add sliced chicken and remainder of coriander and simmer around 4 minutes or until the chicken is cooked but still tender. Serve on rice, nice with slivered almonds on top.
Lamb or Beef:
Cube the meat and saute with the onions, garlic and curry mixes. When the tomatoes are added simmer slowly with lid on for 1 hour for lamb, or two for beef. Add the coconut cream when most of the liquid has gone (you may have to add a little water if this happens too soon). Simmer another 10 minutes, taste check for seasonings.