You can use any firm vegetable when making this yellow chicken curry. I think potatoes would work just as well as butternut.
My wardrobe consists mainly of dresses in various lengths. They are designed to wear with pants which means I can wear them both winter and summer. The dresses are sleeveless and made from synthetic material that travels well. In winter I wear a heat generation top underneath the dress. Over time, they have stretched but the company I bought them from does alterations for R20. This is so cheap but a great service. A week before my parents’ 50th wedding anniversary I was deciding what to wear to their family dinner. My grey dress is a favourite, but was really too long for comfort. As Jade & Velvet take too long for the alterations I decided to go to a new (to me) seamstress. She comes highly recommended so I took the grey dress to her, as well as my brown travelling dress.
The armholes of that one have stretched and needed taking in. As she was only going to charge me R60 per item, I decided to let her do both dresses. As the sole breadwinner I am sure she could do with the work, and I took the extra R40 to be charity. However, when I got the dresses back I was not 100% happy. The grey dress had been taken up with a proper hem, instead of the rolled hem they are designed for. And it pulled up on the sides. Hoping this was only because of the hem I took it back. But with the rolled hem it does the same. My brown dress was perfect on one side, but not the other. This was an easy fix and I am really pleased with the way it sits now.
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- 15mls canola oil
- 1 small onion, finely diced
- Salt and freshly ground black pepper to season
- 15mls yellow curry paste
- 1 small butternut, peeled and cut into large chuncks (discard the pips)
- 1 tin coconut cream *
- 2 chicken fillets, cut into large bite size pieces
- 10mls fish sauce
- 5mls lime juice
- Place the oil into a large fryin pan and heat over a medium temperature
- Sauté the onion until soft
- Season and add the curry paste and continue to cook until the paste become fragrant
- Add the butternut and coconut cream and leave to simmer untol the butternut is nearly soft enough to eat
- Add the chicken fillets and season and cook through
- Stir in the fish sauce and lime juice and serve