Poultry recipes Archives

Duck recipes

Pommes Anna with duck fat

40–50 minutes

Tamarind-flavoured Thai chicken curry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 T tamarind paste
2 T canola oil
1 red onion, finely chopped
4 garlic cloves, finely grated
1 x 3 cm ginger piece, grated
2 green chillies, finely chopped
2 t red chilli flakes
1 lemongrass stalk, bruised
2 t ground turmeric
2 T fish sauce
1 x 400 g coconut cream can
1 Woolworths rotisserie chicken, jointed
1 fresh coconut, removed from the shell and cut into large pieces
2 spring onions, thinly sliced, to garnish
4 T coriander, roughly chopped, to garnish

Method

Dissolve the tamarind paste in ½ cup boiling water in a small mixing bowl. Remove any seeds. 2

Heat the oil in a pan over a medium heat. Add the onion, garlic, ginger, chilli, lemongrass and turmeric and fry for 30 seconds, then add the tamarind water and fish sauce. Add the coconut cream and mix through.

Allow to simmer for 10 minutes, then add the chicken and toss through the sauce.

Garnish with the coconut, spring onion and coriander.

Discover more curry recipes here

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Chicken liver pâté with verjuice jelly

Chicken with roast onions, grapes and verjuice

Asian chicken with fresh coriander salsa

Asian duck with bulgur wheat and red quinoa salad

Pommes Anna with duck fat

Braised chicken with bacon, leeks and sweet potato

Avocado, cucumber, seaweed and sticky soya chicken

Coconut-and sesame-crumbed chicken with satay sauce

Roast chicken breast with cherry tomatoes

Easy Confit duck with Asian cucumber slaw

Feta, garlic and winter herb roast chicken

Tamarind-flavoured Thai chicken curry

Tamarind-flavoured Thai chicken curry

Ingredients

Method