Red Chicken Coconut Curry
Red Chicken Coconut Curry
Share Recipe Favourite Download PDFThe 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 tbsp extra virgin olive oil
- 1.3 kg chicken thighs skin removed, chopped into large chunks
- 2 tbsp curry powder
- 4 tbsp red curry paste
- 1 tbsp tomato paste
- 2 tbsp butter
- 3 cloves garlic finely chopped
- 1 tbsp ginger finely chopped
- 600 ml canned coconut milk
- 1 zucchini large, sliced into thick slices
- 2 cups broccoli florets
- Fresh coriander to serve
- natural yoghurt to serve
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Place a large ovenproof pot over medium heat. Add the olive oil and let it heat for 30 seconds. Add the chicken pieces, curry powder, red curry paste and tomato paste. Combine and stir for about 2–3 minutes. If the bottom becomes too dry, add a little water to prevent burning.1 tbsp extra virgin olive oil, 1.3 kg chicken thighs, 2 tbsp curry powder, 4 tbsp red curry paste, 1 tbsp tomato paste
- Add the butter, garlic and ginger to the pan and stir through. Then add the coconut milk and gently combine. Stir through the zucchini and broccoli.2 tbsp butter, 3 cloves garlic, 1 tbsp ginger, 600 ml canned coconut milk, 1 zucchini, 2 cups broccoli
- 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 minutes. Top with fresh coriander and yoghurt, and serve with rice and roti bread.Fresh coriander, natural yoghurt
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