Chicken Curry with Lime
Hazel Jordan worked for AGA for many years and in her later years demonstrated AGA cooking. This is one of her very tasty recipes and so easy to make.
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4 free range chicken breasts
Oil
1 clove garlic, crushed
2 x 200ml tins coconut cream
2-3 tbsp mild curry paste
1 lime
Salt and black pepper
Chicken stock, optional
Serves 4
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Step 1: Cut the chicken into cubes and fry in a little oil with the garlic, until lightly browned. Add the coconut cream and curry paste, stir. Add the juice and grated rind of the lime. Season and bring to the boil.
Step 2: Transfer to the simmering oven for about an hour.
Step 3: Serve with Basmati rice, garnished with coriander and a salad.
Conventional Cooking: Cook on a low heat on the hob, for about 40 minutes Taste and adjust seasoning, if necessary. If you like more liquid, add a little chicken stock.
Steamed Rice: Place 225g washed Basmati rice into an AGA saucepan with 350ml water and a teaspoon of salt. Bring to the boil, stir and transfer to the floor of the simmering oven for 20 minutes.
