Homemade Chicken Kachin Curry
A tasty chicken curry is the perfect food for getting your friends round for a bite to eat on a Friday or Saturday night. Our take on the Kachin Chicken Curry is a recipe of fresh Sutton Hoo Chicken thighs, ginger, chilli’s, limes and mixed spices. This recipe serves 4 but can easily be doubled up to serve a group of 8 friends or a large family.
1 1/2 lb skinless chicken thighs
Spring onions, chopped
1 tbsp Ginger
3 garlic cloves, crushed
1 ½ limes
Tin of coconut milk
1 tbsp curry paste
Heat butter and oil in a saucepan on a low to medium heat and place the chopped spring onions in.
Wait for the onions to slightly golden before adding in the garlic and diced Sutton Hoo Chicken thighs. Cook for 10 minutes.
Pour in the coconut milk and add in the curry paste and simmer for 5 minutes.
Add in the fresh coriander leaves, ginger, crushed garlic, turmeric, and red chillies in and stir gently on a medium heat. Cook the ingredients on a moderate heat for 45 minutes.
Serve with fluffy basmati rice and a leafy salad to mop up the sauce.