Chicken And Coconut Curry - cooking recipe

Ingredients

6 tablespoons soy sauce
2 tablespoons ground cumin
3 tablespoons mild curry paste
1 tablespoon ground turmeric
2 garlic cloves, crushed
4 tablespoons sweet chili sauce
3 sticks lemongrass, finely chopped
4 chicken breasts (130 g each)
5 tablespoons peanut butter
300 ml coconut milk
2 fresh kaffir lime leaves or 4 dried kaffir lime leaves

Preparation

Cut chicken breasts into 2 cm pieces.
Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
Add chicken and stir to coat well.
Cover and refrigerate overnight (or during the day) to marinate.
Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
Discard kaffir lime leaves.
Serve with coconut rice.