This rich, tasty curry is quick to make and relatively healthy with the lovely aromatic flavour of Kaffir lime leaves.
Mix the sweet soy sauce, brown sugar, salt, and pepper thoroughly with cubed chicken and put to one side while you prepare the sauce and the rest of the ingredients.
For the sauce, finely chop the lime leaves then add to a blender with with the spring onions, garlic and cumin seeds, chilli (if desired) and pine nuts. Blend until it becomes creamy. Stir in the rest of the sauce ingredients. You can add more or less fish sauce and lime juice to taste.
Heat up a large frying pan, add the oil and brown the chicken pieces.
Add the sauce to the pan and stir until it coats the chicken and becomes fragrant. Pour in water or stock and bring it to a simmer.
Cook until meat is tender and the sauce has reduced to thicken. Adjust seasoning and lime juice according to taste.
Serve with Jasmine or plain boiled rice.
FOR THE CHICKEN:
2 tablespoons sweet soy Sauce (Ketjap Manis)
1 tablespoon brown sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 chicken breasts cut into cubes
2 tablespoons coconut oil or vegetable oil (for Cooking)
1 cup water or stock
For the sauce:
3 whole Kaffir Lime Leaves, stripped of ribs and chopped
2 stalks spring onions (white parts only) roughly chopped
2 cloves garlic, crushed
1 teaspoon cumin Seeds
1 bird’s eye chilli or 1 teaspoon of chilli sauce/paste
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We are Debbie and Andy Wilkes, we both love to travel. I’m passionate about colours and fabrics, particularly saris. I love to wander round the souks of Morocco although I'm also very happy in the John Lewis cushion department. Andy is a foodie and is in charge of the food buying for the shop, and usually making dinner too. We’ve added 3 cats to the family since moving here, one that adopted us and one came out of a bin at a few hours old and had to be bottle fed every 2 hours. If you have any queries or you’d just like to contact someone real please do send us a mail, dropl in, or give us a call.