Steamed curry-chicken

Chicken can be steamed really well in a bamboo steamer or in the steamer basket of a pot. You don’t have those? Try a steel strainer with a small bowl upside down in the bottom, this allows you to get the bowl of chicken out later instead of it being Stuck in the bottom of the strainer. Or does those things only happen to me?

Ingredients:

  • 175 gr chicken breast
  • 2 cloves of garlic
  • 1/2 chili pepper
  • 1/2 tsp piece ginger
  • pinch of salt
  • 1/4 tsp ground cumin
  • 1/8 tsp ground kurkuma
  • 1/2 tsp sunflower oil
  • 200 gr cooked baby potatoes
  • 1/2 spring onion, in fine rings
  • 1 tsp chopped fresh coriander

Serves 1 as part of the Budget Challenge

Recipe:

Chop the garlic, ginger and chili finely. Garlic and ginger can be grated too. Combine the garlic, ginder and chili with the salt, cumin, kurkuma and oil.
Cut the chicken into 1 inch cubes. Mix the cubes with the spice mixture and spread the chicken out on a plate a little smaller than the steamer you use. The more surface of the chicken is in contact with the steam, the better they cook. Approximately a centimeter of space on each side of the plate is ideal, this allows the condensation from the lid to drip back to the pot without watering down the chicken.
Place the plate in the steamer and place that on a pot with boiling water. Place a well fitting lid on top.

Steam the chicken – don’t peek! – for 20 minutes or until cooked. In the mean time I boil the baby potatoes for 15 minutes or until cooked, depending on size, in the water in the pot.
Take the chicken out of the steamer. Scoop the schicken on a plate, top with the chives and coriander. Serve with the baby potatoes and a smacked cucumber salad.

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