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 the 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.

More at https://randomyummy.com