Swimming Rama Chicken for Sheila Maggie’s Birthday Dinner

Original Recipe: Graeme Moorhouse

Adapted by: Miriam Borys

Servings: 5-6

Ingredients:

1 lb. chicken breast or thighs - thinly sliced 

2 tbsp. butter

1 large yellow onion 

8 cremini mushrooms - cleaned & sliced
2 tbsp. red curry paste 

2 cans coconut milk

2 tsps. each brown sugar (or honey), fish sauce, lime juice 

8 kaffir leaves (lime leaves) 

2 tbsp.  peanut butter

4-5 large carrots (I use yellow and orange carrots) - peeled and chopped into 

large chunks

15 small new potatoes - cut in half 

2 cups basmati rice

Par boil the prepared carrots and potatoes for 5 minutes. Turn off and drain immediately so the vegetables don’t overcook. Hold to use later.

Rinse under cold water and then slice chicken breast or  thighs into thin slices. Set aside to hold until the curry sauce is in the pan and simmering.

Heat a heavy sauce pan on medium heat and melt the butter. Add diced onion and cook until slightly transparent. Add the mushrooms and continue to saute until slightly cooked. Remove pot from the heat and hold.

Now put the rice on to cook. Add rice to another sauce pot and rinse under cold water several times until the water runs clear.

Add one cup of the coconut milk and 2 cups of water to the rice. Add 3 kaffir lime leaves and bring up to the boil and turn down to low to slowly cook while you put the chicken on.

Place the onion/mushroom pot back on the heat and add curry paste and stir to blend with the the vegetables. Add 1 cup of the remaining coconut milk from the can to help blend the curry paste. Continue to stir until the curry paste is well blended and is heated. Add remaining coconut milk and stir in brown sugar, fish sauce, lime juice and remaining kaffir leaves (remember these leaves are for flavour only and not to eat).

Add chicken slices to the hot coconut curry sauce and stir well. Cook for 5 minutes.

Add peanut butter, par boiled potatoes and carrots, stir well and bring up to the boil.  Reduce the heat to simmer and cook until chicken reaches the internal temperature of 170 degrees F (approximately as long as it takes for the rice to cook).

Thank you to my brother-in-law Graeme for the original swimming rama recipe on this blog.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com