This easy chicken curry is delicious served with a bowl of cooked green beans and Coriander and Spring Onion Flatbreads from the recipe for Beef Kebabs with Coconut Relish.
Serves: 4
INGREDIENTS
2 tablespoons vegetable oil
500 grams boneless chicken thighs, skin off
350 grams waxy potatoes, diced into 2 cm cubes
1 large onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon black mustard seeds
1 long red chilli, finely sliced
1 teaspoon ground turmeric
1 teaspoon ground garam masala
1½ cups chicken stock
½ cup coconut cream
sea salt and freshly ground pepper
To finish
juice 1 lime
extra coconut cream for serving
small handful fresh coriander, chopped
shaved coconut, roasted
METHOD
Heat the oil in a large sauté pan. Cut the chicken into 2 cm wide strips and season with salt and pepper.
Cook until lightly golden then remove from the pan and set aside. The chicken won’t be fully cooked.
Add the potatoes to the pan, season with salt then cover and cook for 5 minutes. Add the onion, garlic, ginger, mustard seeds, chilli, turmeric and garam masala and cook for 2 minutes. Add the stock, season then cover and cook for 10 minutes or until the potatoes are just tender. Uncover and add the chicken with any resting juices and the coconut cream. Simmer for 5 minutes until the chicken and potatoes are fully cooked through.
Transfer to a serving bowl and add the lime juice. Drizzle with extra coconut cream, roasted shaved coconut and coriander. Serve with hot cooked rice.
Also can be served with the Coriander and Spring Onion Flatbreads.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!