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.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1.3 kg chicken thighs 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 canned coconut milk
- 1 zucchini large, sliced into thick slices
- 2 cups broccoli florets
- coriander leaves 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 tablespoon extra virgin olive oil, 1.3 kg chicken thighs, 2 tablespoons curry powder, 4 tablespoons red curry paste, 1 tablespoon 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 tablespoons butter, 3 cloves garlic, 1 tablespoon 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.coriander leaves, natural yoghurt
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