Chef Fiona Zielinski’s Cooking Class has become a very popular and much anticipated monthly event. We hope you enjoy her latest recipe.
CHICKEN CURRY
300g chicken thigh fillets, diced
1 small onion, finely diced
1 piece lemon grass, finely chopped
2.5cm piece ginger
4 cloves garlic
6 curry leaves
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black mustard seeds
2 tsp tumeric powder
2 small tomatoes, finely chopped
fresh coriander leaf, for garnish
salt and black pepper
2 tbsp vegetable oil for shallow frying the spice mix
In a mortar add: lemon grass, ginger, garlic, cumin, coriander and black mustard seeds. Pound/grind to a fine paste.
Heat the oil to medium and fry the spice mix gently and add the tumeric powder. Fry for about 2 – 3 minutes.
Add the chicken, turn up the heat a bit and fry for 5 – 10 minutes. Add the chopped tomatoes, pepper and salt.
Turn down and simmer for a further 5 – 10 minutes. Chop the fresh coriander and mix through. Serve with rice.