1 large whole chicken
1 cup yogurt
1 cup coconut milk
1-inch ginger
6 cloves garlic
1 medium onion
˝ habanero without seeds
10 flowers dried sorrel
4 stalks lemon grass
2 table spoon olive oil
1 teas spoon mustard seeds
2 table spoon madras curry powder
6 stems saffron
4 table spoon brown sugar
2-teaspoon salt
1-cup chicken stock
˝ cup ground raw cashew seeds
˝ bunch chopped cilantro
1 large sweet pepper
1 small onion
˝ piece zucchini
1-tablespoon olive oil
1-teaspoon fresh thyme leaves
Salt pepper to taste |
Cut the chicken in 4 pieces and remove all the skin.
Use the leftover parts to make a chicken stock.
Dice the garlic, onion, ginger, sorrel, habanero and lemon grass.
Heat the olive oil in a skillet and sauté the diced vegetables, add the curry powder, mustard seeds, saffron and sugar to the pot and sauté for about 5 minutes on low fire till all the flavors are intermingled.
In a large bowl mix the yogurt and coconut milk and add the herb mixture.
Dunk chicken parts in the mixture and make sure they are completely covered.
Allow the chicken to marinate for at least 8 hours. Overnight marinating will give you the best results.
Place the chicken parts with all the seasoning on an oven tray and bake for 35 minutes in a very hot oven (450 F).
Take the chicken out of the oven and keep warm.
Get the now browned seasoning for the oven tray and mix in a pot together with the chicken stock and raw cashew. Boil it till it becomes a thick sauce; add the cilantro and salt and pepper to taste.
Cut the vegetables in julienne and sauté them quickly in some olive oil.
Add thyme leaves and salt & pepper to taste.
Serve the chicken with fresh flour tortilla
For 4 people |
| Inspired by the Indian cuisine and made with local ingredients makes the Red Chicken curry a fine example of global culinary trading |
The Local Flavor 
Red Curry Chicken with Stir-Fry Vegetables 
