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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeFragrant Chicken Curry with Lemongrass and Kaffir Lime Leaves
Article by Claire Aldous
RecipeThai Green Chicken and Eggplant Curry
Article by Claire Aldous
RecipeTarragon and Dijon Mustard Chicken
Article by Claire Aldous
RecipeChicken Curry with Wilted Spinach and Tomato Salad
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.