CURRIED CHICKEN WITH TOMATOES AND PEANUTS

Preparation Method :

• Heat half of the oil in frying pan; cook onion, sugar, ginger and bay leaf until onions are soft.
• Stir in the curry paste, cook at least for 2-3 minutes or until fragrant.
• Add chicken; cook over medium heat until lightly browned. Transfer mixture to large saucepan; add coconut cream.
• Simmer, covered, for about 25-30 minutes or until chicken is tender. Remove chicken from saucepan.
• Blend flour with the water; stir into coconut mixture. Stir until mixture boils and thickens. Return chicken to pan; add tomato, stir until mixture is hot.
• Heat the remaining oil in small frying pan; cook garlic and nuts. Stir until nuts are lightly browned; sprinkle over chicken and serve.