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Chicken Red Curry
Chicken Stock Remove the legs, thigh and breasts from the chicken. Place the chicken breasts, garlic, vegetables and herbs in a large, deep-bottomed pan. Add the cold water and bring to a boil and skim. Then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary. Pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.
Divide the stock into small plastic containers and freeze. It can last in the fridge for about 4 days and in the freezer for 2-3 months.
Curry Remove the skin and bones from the chicken legs and thigh and cut into 2cm cubes. Heat the olive oil in a large, heavy-bottomed saucepan over medium/low heat. Add the red curry paste, curry powder and turmeric. Cook, stirring constantly, for 2 minutes. Add half the coconut milk and pumpkin (chopped). Cook, stirring, for 3 minutes or until oil separates. Add the chicken. Cook, stirring, for 4 minutes. Stir the onions, ½ cup of stock, brown sugar,
soy sauce and the remaining coconut milk into the chicken mixture. Simmer covered, stirring occasionally, for 15 minutes. Add the broccoli and simmer uncovered for 6 minutes or until chicken is cooked through. Rice
In a small, heavy-bottomed saucepan, bring the rice and 1½ cups of water to a boil over high heat. Reduce the heat to low, cover the saucepan and simmer gently for about 15 minutes or until the water has been absorbed and the rice is tender.
Don't stir the rice during cooking as this can release starch that will lead to sticking.
Fluff the rice with a fork and let stand covered for 5 minutes before serving. To serve Cut half the lime into quarters. Juice the remaining half lime and add the lime juice to the curry. Ladle curry onto a serving bowl. Top with the cherry tomatoes, coriander (chopped) and red onions (thinly sliced). Serve with lime wedges and steamed jasmine rice.