Project Curry with Jamie Maclaren

Jamie Maclaren is an Australian professional footballer and Socceroo. He is a two time Golden Boot winner in the Hyundai A League and has played in Scotland for Hibernian FC and Germany for SV Darmstadt 98. Jamie is a clinical finisher and an elite goal scorer for club and country.

Adonis Kitchen

CURRY WITH CHICKEN AND CASHEW

INGREDIENTS:

Adonis Curry Paste
50g garlic, peeled
8 kaffir lime leaves
1 lemongrass stalk, roughly chopped
50g ginger, roughly chopped
4 green chillis, roughly chopped
1 bunch coriander roots, washed (reserve the leaves)
150ml extra virgin olive oil

Place all ingredients except oil into a high powered blender and puree until coarse. Slowly add the oil and process until smooth. Keep refrigerated until required.

Cashew Milk
200g raw cashews
800g water

Soak the cashews in the water overnight.
Place nuts and half the water in to a high powered blender and puree until smooth. Add the remaining water, stir and keep refrigerated until required.

Making the Curry
200g Adonis Curry Paste
50ml extra virgin olive oil
500g skinless chicken thigh fillets
2 sweet potatoes, peeled and cut into 2x2cm cubes
2 green capsicums, finely chopped
200g green beans, topped and tailed
1 broccoli, thinly sliced
100g bean shoots, picked and washed
1 green chilli, finely sliced
30g ginger, peeled and finely sliced
2 tablespoons fish sauce
1 lime, zested and juiced
1 bunch coriander leaves
serving suggestion, brown rice, chick peas, lentils

In a wide based pot, using a medium-high heat, add curry paste and oil to the pot and stir for a minute. Add the chicken and sweet potato and stir to coat well.

Add the cashew milk and stir though. When the liquid comes to a boil, reduce the heat to a simmer and leave for 20-30mins.

When the chicken is cooked through and sweet potato is tender, add in the capsicum, beans, broccoli and bean shoots and stir through.

To finish, garnish with freshly sliced ginger and chilli, lime zest, juice, fish sauce and coriander. Stir and serve immediately.

Place all ingredients except oil into a high powered blender and puree until coarse. Slowly add the oil and process until smooth. Keep refrigerated until required.