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COCONUT CHICKEN CURRY PARCELS
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CHICKEN ROULADE
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FARMHOUSE CHICKEN CASSEROLE
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BASIL CHICKEN AND APPLE SALAD
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MOROCCAN CHICKEN
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JERK CHICKEN MARINADE
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GINGER CHICKEN MARINADE
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ORANGE AND MAPLE CHICKEN
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PEKING CHICKEN
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SUNDRIED TOMATO AND FETA
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Parcel

NZ Owned

 

COCONUT CHICKEN CURRY PARCELS
Cooking Time: 100 min
Cambodian Name: Amok Moan

Serves 4

Ingredients
2 Garlic Cloves, chopped
1 Red Onion, chopped
5cm/2-inches Fresh Root Ginger, chopped
2 Tbs chopped Lemon Grass or 2 teasp Ground Lemon Grass
½ tsp Ground Turmeric
½ tsp Curry Powder
2 Tbs Fish Sauce
1 Tbs Sugar
½ tsp salt
1 x 400g/14oz tin Coconut Milk
350g/12oz Boneless chicken breasts,
cut into very thin slices about 2.5cm/1-inch long
4-8 Banana leaves (depending on size) or 8 large Dark Green Cabbage Leaves

Instructions
1. Place the garlic, onion, ginger, lemon grass, turmeric, curry powder, fish sauce and sugar in a blender or food processor and process until well blended.

2. Add the coconut milk and process again until thoroughly mixed.

3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring. Continue to cook gently for about 10 minutes until thickened.

4. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm/8-inches square.

5. Place the chicken in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. Set the remaining sauce aside.

6. Place 1/8th of the chicken mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.

7. Steam the parcels for 1 hour.

8. 5 minutes before the end of the cooking time, gently reheat the remaining sauce.

9. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening.

Serve immediately with rice.

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