Wednesday, November 7, 2012

Chicken curry from the wok!

The wok is not just for fans of Chinese cuisine. Similar cooking vessels are used in India and Thailand. Fissler's Sunset Chicken Curry combines vegetables and meat beautifully and it's fast and easy to prepare. The Original Pro Collection® wok from Fissler is distinguished by its flat bottom allowing it to be used on any cooking surface including electric and induction.

Ingredients for 4 servings
1 carrot
1 kohlrabi
1 red bell pepper
½  Romanesco broccoli or regular cauliflower
2 small red onions
1 tsp grated or chopped ginger
2 organic oranges
1 bunch cilantro
1 bunch Thai (or regular) basil
2 chicken breasts
3 tablespoons oil
2-3 tsp red curry paste or curry powder
1 can of coconut milk
Scrub the carrots, peel kohlrabi and deseed peppers and cut all into thick strips. 
Cut Romanesco or cauliflowerflorets in half lengthwise.  
Peel onions and cut into wedges.
Wash and dry oranges. Grate zest from the peel of one orange. Squeeze the juice from both.
Wash chicken, dry with paper towels.
Cut the meat into 1/4 inch slices.
Place oil in the Fissler
Original Pro Collection® wok, heat on high, and sauté meat.
Add the vegetables and cook while stirring until vegetables are tender but still “al dente”. Add curry paste, coconut milk and orange juice. Cook for 5 minutes
Finally, sprinkle with orange zest and herbs, that have been lightly chopped
Serve with basmati or jasmine rice.

No comments:

Post a Comment