Mama´s Thai Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 18,038.6
- Total Fat: 400.6 g
- Cholesterol: 9,140.9 mg
- Sodium: 8,506.6 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.0 g
- Protein: 3,347.7 g
View full nutritional breakdown of Mama´s Thai Chicken calories by ingredient
Introduction
Succulent chunks of chicken breast cooked in a mouthwatering creamy sauce with leeks, mushrooms,green and yellow peppers, Succulent chunks of chicken breast cooked in a mouthwatering creamy sauce with leeks, mushrooms,green and yellow peppers,Number of Servings: 4
Ingredients
-
Olive oil
2 chopped leeks (or one large chopped onion if leeks not available)
3 cloves of garlic crushed
2/3 fresh chopped green chillies
2 pieces of chopped or minced ginger
dry fried freshly ground spices (2 pieces of star anis, 2 black pepper corns, piece of cinnamon, 2 cloves, teaspoon of cumin seeds)
2 chicken breasts chopped into cubes
1x 14 oz can of coconut milk
half a green and yellow pepper chopped or sliced
100 grams of sliced mushrooms
juice of half a lemon
half a bunch of chopped fresh coriander
salt and black pepper to taste
1-2 tbs of cornflour
To be served with plain boiled basmati rice
Tips
To make the dry fried spices: put all the spices into a small frying pan with no oil and dry fry for 3-4 mins and then crush with mortar and pestle or in a small blender attachment
Directions
1. Gently fry the leeks, chillies, ginger and garlic in a large frying pan/wok for 5-10 mins
2. Add the dry fried freshly ground spices. See tips and salt to taste
3. Add the cubed chicken and fry for a further 5 mins turning frequently
4. Drain off some of the watery coconut milk and keep back for possible stock.Add the harder creamed coconut to the fried ingredients.
5. Cook mixture with the coconut milk for around 5 mins stirring occasionally
6. Add the chopped or sliced peppers and continue cooking for a further 5 mins
7. Add the sliced mushrooms and cook for further 5 mins
8.Cook the sauce adding water if necessary until the chicken is fully cooked
9. Three minutes before serving squeeze in the juice of half a lemon and the chopped coriander leaving back a little for decoration
10.You may want to add 1-2 tbs of cornflour mixed with a little water to thicken the mixture at the end
11.Serve with plain boiled basmati rice (one cup of rice to one and a half of boiling water and salt to taste)
Serving Size: Makes enough for 3-4 people
2. Add the dry fried freshly ground spices. See tips and salt to taste
3. Add the cubed chicken and fry for a further 5 mins turning frequently
4. Drain off some of the watery coconut milk and keep back for possible stock.Add the harder creamed coconut to the fried ingredients.
5. Cook mixture with the coconut milk for around 5 mins stirring occasionally
6. Add the chopped or sliced peppers and continue cooking for a further 5 mins
7. Add the sliced mushrooms and cook for further 5 mins
8.Cook the sauce adding water if necessary until the chicken is fully cooked
9. Three minutes before serving squeeze in the juice of half a lemon and the chopped coriander leaving back a little for decoration
10.You may want to add 1-2 tbs of cornflour mixed with a little water to thicken the mixture at the end
11.Serve with plain boiled basmati rice (one cup of rice to one and a half of boiling water and salt to taste)
Serving Size: Makes enough for 3-4 people