- an half chicken
- 1 green bell pepper
- 400 ml of coconut milk
- fresh ginger
- curry mixture (turmeric, fenugreek, mustard grains, coriander, paprika, pepper, cumin)
- 1 teaspoon of brown sugar
- 1 tablespoon of oyster sauce
- salt just enough.
- 1 tablespoon of sunflower oil
Put the oil in the pan, add the bell pepper passed in the mixer and the curry mixture. After 3 minutes, add the coconut milk and boil it for at least 7 minutes. Cut the half chicken into 6 pieces, salt it and season it with grated ginger. Put the chicken in the sauce, cover everything with the lid and let it cook for at least 10 minutes. Let's uncover the pan and let the green curry thicken a little, to finish the dish add the oyster sauce and brown sugar.
We can add spices to our liking or replace the pepper with green peppers to make the dish more lively and spicy.
FOR 2/3 PEOPLE - COOKING TIME 20 MINUTES - WALD FLAME CLAY POT DIAMETER 20 cm