I read through the recipe and realized that there is no oil used to cook this dish. The curry paste is boiled in chicken stock, tamarind juice and coconut milk. Looks are rather easy curry to cook after the curry paste is prepared.
Chef’s comment of this dish is ‘The pairing of slightly sweet coconut milk and fruit with savoury chicken and spices is a comforting, refreshing and exotic combination’. It is savoury, sourish, non that spicy but aromatic. Indeed this chicken curry dish is appetizing served warm with rice.
Must compliment this curry recipe as I can enjoy a 'non-sinful' chicken curry that is healthy and without fats.
Recipe adapted from the book ‘500 Curries’ with slight modifications
Ingredients For Curry Paste [Blended]
1-2 red chilli – cut small pieces
4 cloves garlic – peeled and crushed
3 shallots – peeled and cut small pieces
2 lemongrass – sliced
1 tsp ground turmeric
1 tsp belacan granules
250 gm skinless chicken breast – cubed
1 semi ripe or green papaya – seeded and sliced
300 ml chicken stock or water
2 tbsp tamarind juice
100 ml coconut milk
Juice of 1 lime
- Prepare the curry paste. Set aside.
- Pour chicken stock and tamarind juice in a pan, bring to boil and stir in the curry paste. Bring to boil again, then add in the coconut milk and seasoning.
- Bring to boil, add in the papaya slices and chicken pieces. Stir frequently over medium heat for about 10-15 minutes until chicken is cooked through. Taste to adjust seasoning.
- Stir in the lime juice, dish up and serve with steaming hot rice.