Hazel’s Chicken Curry with Lime

Hazel Jordan worked for AGA for many years and in her later years demonstrated AGA cooking. This is one of her very tasty recipes and so easy to make.

Ingredients (Serves 4)

2-3 tbsp mild curry paste
1 lime
Salt and black pepper
Chicken stock, optional
4 free range chicken breasts
Oil
1 clove garlic, crushed
2 x 200ml cartons coconut cream

Method

Cut the chicken into cubes and fry in a little oil with the garlic, until lightly browned.

Add the coconut cream and curry paste, stir.

Add the juice and grated rind of the lime. Season and bring to the boil.

Transfer to the Simmering Oven for about an hour.

Serve with Basmati rice, garnished with coriander and a salad. Steamed Rice Place 225g washed Basmati rice into an AGA saucepan with 350ml water and a teaspoon of salt. Bring to the boil, stir and transfer to the floor of the Simmering Oven for 20 minutes.

Conventional cooking
Cook on a low heat on the hob, for about 40 minutes Taste and adjust seasoning, if necessary. If you like more liquid, add a little chicken stock.

Hazel’s Chicken Curry with Lime

Ingredients (Serves 4)

Method

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.