Red curry chicken with rice, and a pot of gold!

A bit of a rush getting home tonight as we are off shopping but needed to kick of a chicken master stock a la Maggie Beers, so whilst doing that I quickly knocked up red curry chicken with rice, very simple but oh so yummy, did not have a lot of ingredients, half a carrot, a few green beans 2 chicken thighs boned out and diced, teaspoon each of ginger and garlic, table spoon of red curry paste (Valcom brand the only one to buy), a little olive oil and a can of coconut cream, cream scooped off the top and fried with the ginger garlic and curry paste until it separates, then added the chicken, carrot and beans, cooked stirring until the chicken is nicely browned, then add the remaining coconut juice, cook on a simmer about 20 minutes, serve with steamed rice.

The stock is whole chicken cut into pieces, 2 onions, 1 leek, a stick celery, head of garlic, a carrot, 2 ripe tomatoes, 2 bay leaves, teaspoon thyme, handful fresh parsley, 2.5 litres water. Drizzle olive oil over chicken, onions and carrot and roast for 20 minutes @ 200C.  Chop up all other ingredients and put in pot with water, add roasted ingredients, place on cooker and cook slowly to a simmer, don’t boil at anytime, then simmer for 3 – 4 hours. Sieve into a large bowl as soon as you take off the cooker, then place bowl in sink of cold water to cool down, don’t skim the scum or fat off, you’ll take away flavour. Once cooled cover with cling wrap and place in the fridge, in the morning take the fat off the top and you are ready to go, freeze what you don’t need straight away in 1 litre portions for later use.

Why bother? because it is the best stock ever and brings so much flavor to your dishes, makes em delicious!