Chicken curry
The chicken cooks with the heat off – and stays incredibly tender.
Ingredients
Method
- 1
Chop the onion, slice the garlic, dice the ginger. Fry over a high heat until golden.
5 min - 2
Add the coconut milk, curry paste and water. Bring to the boil and let it bubble.
5 min - 3
Dissolve the starch in a little cold water and stir it in gradually until the sauce is creamy.
- 4
Take off the heat and stir in the re.garum Chicken.
- 5
Cut the chicken into pieces, add to the hot sauce, cover and turn off the heat. Let it cook like that.
10 min - 6
Check the chicken is cooked through and serve with rice, coriander and lime.
Our tip
The secret is the heat off: the chicken cooks gently in the hot sauce and never turns dry.
No stock cube, no added salt: all the flavour comes from re.garum.
Chef version
Marinate the diced chicken with 6% re.garum Chicken for 1 hour. Batch and blast-chill the sauce base; to order, bring to 85 °C, add the chicken, lid on, 8 minutes off the heat (core 68–70 °C).
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