Curry chicken and frozen vegetables

Tuesday tea. Curry chicken and frozen vegetables.

Tonight’s meal is an experiment. I want to cook the chicken thigh with a meat thermometer in a covered frypan with some frozen vegetables.

Ingredients

• Chicken thigh
• Peas
• Carrot
• Capsicum
• Black beans
• Coconut cream
• Curry paste
• Ginger

Instructions

• In a frypan and laid down some frozen vegetables.
• In a cup of hot water I mixed a couple of tablespoons of red curry paste.
• I poured the curry water into the frypan.
• I inserted the thermometer into the chicken thigh.
• I put the chicken thigh on top of the vegetable layer in the frypan.
• I put the lid on the frypan and turned on the heat.
• I followed the cooking process by monitoring the internal temperature of the chicken.
• My aim was to achieve 76 to 78 °C. When the target temperature was achieved, I removed the chicken to rest and then added coconut cream to the cooked curry vegetables.
• I continued cooking the vegetables until the coconut cream had thickened and the curry past was incorporated into the coconut cream.
• I poured the vegetables into a bowl and laid the chicken thigh on top.
• I ate the meal using a knife and fork. Chopsticks were an option if I dissected the muscles from the femur prior to serving. I didn’t do that.

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