This Jungle Curry dish comes from Thailand. It tasted nothing like when a good friend cooked it many, many years ago for me and my sisters. We’ve lost contact so I couldn’t get the recipe. I made this from 2 different recipes on the net (see links bottom of page)! Still delicious though!!
I used ‘Khmer village chicken’ (organic chicken in Europe) for this recipe opposed to the ‘farm’ (the normal chicken in europe) chicken you can get here which has a lot more meat but the chickens are raised within what is it- 6 weeks or so?? They’ve been bred for only this reason, look extremely unhappy and can hardly move because their body weight soon overtakes their ability to walk around with it. They are usually in one large free standing cage and are fed special food antibiotics to stay alive. It’s not individual cages like in Europe or the US. “Bodenhaltung” chickens in German. Supposed to be one step better than individual cages. I’m not sure how though. I do use farm chickens for some recipes as it’s the chicken I grew up eating in London at my mum’s. For recipes where I need a short cooking time and want more meat. I wont go too much into the morals of this as I’m not here to dictate anything to anyone. The fact is these chickens are there and have had a miserable life-so at least love them whilst you eat them! I will expand on this sometime in the future with a story from my past.
The village chickens are a tougher and far more tastier meat-but very bony and have a longer cooking time. When you see them running around everywhere in Asia (even in the cities) happily pecking away at any food they can find (insects in the fields or from the garbage (in cities) you realize what ‘free range’ really means. These chickens run around free, hens with their chicks usually watched over by the cock that made the chicks. Oh and there’s usually one dominant cockerel in every household that gets to impregnate all the hens. These are the happy chickens. 🙂 !