Red Chicken Coconut Curry
Red Chicken Coconut Curry
The perfect comfort meal.It’s super easy, full of flavour and the oven does most of the work, which is an added bonus.
Ingredients
- 1 tablespoon olive oil extra virgin
- 1.3 kg chicken thighs approx., skin removed, chopped into large chunks
- 2 tablespoons curry powder
- 4 tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 tablespoons butter
- 3 cloves garlic finely chopped
- 1 tablespoon ginger finely chopped
- 600 ml coconut milk
- 1 green zucchinis large, sliced into thick slices
- 2 cups broccoli florets
- coriander to serve
- natural yogurt to serve
Instructions
Method:
- Preheat the oven to 180 degrees Celsius.
- Place a large oven-proof pot/pan onto medium heat. Add the olive oil and let it heat for 30 secs. Add the chicken pieces and separate them. Then add the curry powder, red curry paste and tomato paste. Combine and stir for about 2-3 mins. If the bottom becomes too dry – add a little water to stop the pan from burning.
- Add the butter, garlic and ginger to the pan and stir through. Then add the coconut milk and gently combine. Add the zucchini and the broccoli and combine.
- Place the curry into the oven with the lid on and cook for 1 hour. At this point remove the lid and let it cook for a further 45 mins. Serve in bowls and top with some fresh coriander.
- Serve with rice, roti bread and natural/Greek yoghurt.
Nutrition
Calories: 750kcalCarbohydrates: 8gProtein: 39gFat: 64gSaturated Fat: 31gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 222mgSodium: 242mgPotassium: 817mgFiber: 2gSugar: 2gVitamin A: 2104IUVitamin C: 29mgCalcium: 77mgIron: 6mg
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