Akwa Curry
This one is my very own invention. It is a cross between a groundnut sauce I learned from my mother, and the regular curry. I called it Akwa curry in honour of my state of origin in Nigeria, Akwa Ibom State.
Akwa Curry
1kg of boneless chicken (cut into cubes)
2tbs curry paste (can be obtained from any Asian shop)
2 tbs of ground saltless peanut
250g of fresh oyster, or button, mushroom
3tbs vegetable oil
2 tbs tomatoe paste
2 fresh chilli (seeded and diced)
4 fresh tomato (diced)
A cube of ginger, and 2 garlic cloves (minced)
Two tbs fresh cream, and two of natural yoghurt
A handful of chopped fresh coriander
A cup of fresh peas (optional)
Salt to taste
A little water to loosen the sauce
Heat the oil in a deep frying pan, or work. Add the ginger, garlic, curry paste, peanut, tomato paste and fry gently until smoky, but not burnt. Add the chicken and fry until well coated – should be about three minutes. Add the fresh tomatoes, mushroom, yoghurt, and salt and cook, and 3 tbs of water, stirring gently to prevent it from sticking. When the chicken is cooked, should be about five minutes, add peas if using, cook for a further 30 seconds, then add the fresh cream, coriander leaves, gently mix together and remove from heat. Serve with steamed rice.
1 Comments
admin
October 25, 2010 at 5:45 pmCan’t say I understand this, but thanks for dropping by:-)