Julie Le Clerc: Red Chicken Curry

Homemade curry pastes can last up to four days in the fridge if covered. Leftover paste can be frozen for up to a month in zip-lock plastic bags, although it will lose some vibrancy of flavour. Make sure you flatten the bag to remove all the air and label with the date.

Serves 4

1 large onion, diced

4cm piece fresh ginger, peeled and roughly chopped

2 cloves garlic, chopped

1-2 small red chillies, seeds removed

1/2 cup tomato puree

1 tsp each ground cumin, paprika and garam masala

3-4 Tbs sunflower or canola oil

4 skinless chicken breasts, thinly sliced

1 1/2 cups chicken stock

sea salt and freshly ground black pepper

1/4 cup chopped fresh coriander


1. Place onion, ginger, garlic, chilli, tomato paste and all spices into a food processor and blend to form a red curry paste.

2. Heat oil in a large saucepan and cook sliced chicken, tossing to brown all over. This may need to be completed in 2-3 batches. Remove chicken to one side. Add prepared red curry paste to the pan and cook for 1-2 minutes.

3. Return chicken to the pan with the stock. Bring to the boil then gently simmer, uncovered for 15 minutes until liquid is reduced to a rich sauce and chicken is tender.

4. Season with salt and pepper to taste. Serve scattered with fresh coriander.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

* Email Julie Le Clerc