1 whole chicken
1 onion - sliced
1 stick of celery - sliced
1 bay leaf
1 carrot - sliced
2 teaspoons of cumin
Anglesey sea salt
black pepper
flour to thicken

the curry

1 tablespoon of sesame oil
1 onion - sliced
½ tin of coconut milk
1 jar of mayonnaise
2 cloves of garlic - chopped
1" piece of ginger - chopped
2 red chillies - chopped
½ tablespoon of tai fish sauce (nam pla)
1 bunch of coriander- chopped
Thai green curry paste
zest of 1 orange

METHOD

Place chicken in large saucepan with onion, celery, carrot, bay leaf, cumin, salt and pepper. Bring to the boil then simmer for required time - 20 minutes to the pound. Remove chicken from the saucepan and leave to cool. Reduce the chicken stock and blend all ingredients in saucepan. Thicken and leave to cool. In a large wok heat the sesame oil, fry the sliced onion until soft and add garlic, ginger and chilli and cook for 3-5 minutes. Mix in the green curry paste and fish sauce before adding the coconut milk. Bring to the boil and reduce by half. Leave to cool. When cool, place in a large mixing bowl with fresh coriander, zest of orange and the jar of mayonnaise. When chicken is cold, remove all meat off the bone and break up into bite-sized pieces. Place in the bowl with curry mix. Add required amount of thickened stock to chilled curry, mix together and chill before serving.

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