Aromatic and crammed with big flavours, this chicken curry is so simple to prepare and can be left to bubble away once all the ingredients are thrown together. Ideal as a mid week family meal or weekend entertainer. Best part? The curry intensifies in flavour overnight so it is even tastier the next day.
The fresh vibrant mango and coriander salsa cuts beautifully through the deep exotic Thai flavours. I can’t tolerate much chilli so I keep my version mild for myself and the kids, but if you prefer extra heat feel free to add extra chilli flakes. If you would like to thicken the sauce further once the chicken is cooked, simply remove the chicken from the pot and reduce sauce by simmering over low heat until desired consistency is achieved.
- Curry Paste
- 1 lemongrass stick ,bashed
- Small knob of ginger, grated
- 4 garlic cloves, crushed
- 1 tsp cinnamon
- 1 tsp cumin
- ¼ tsp chilli flakes
- Zest of 1 lime
- 2 tbs extra virgin olive oil
- Pinch sea salt flakes
- Pinch cracked pepper
- Chicken
- 1 tbs extra virgin olive oil
- 1.5kg chicken thigh, cut into large chunks
- 1 brown onion, diced
- 250mL chicken stock
- 250mL coconut cream
- 1 tsp caster sugar
- 1 tbs tamari
- 1 tbs fish sauce
- Mango & Coriander Salsa
- 1 mango, peeled and diced
- Bunch of coriander, chopped
- ½ red onion, finely diced
- Handful of either chopped cashews or peanuts
- Juice of 1 lime
- Steamed rice to serve
- To make the curry paste combine all ingredients in food processor and blitz to form paste.
- Heat oil in a heavy medium sized pot and brown chicken and onion for about 5 minutes until coloured all over.
- Stir through the curry paste, and cook for 1 minute until aromatic. Add the chicken stock, coconut cream, sugar, tamari and fish sauce. Simmer uncovered for 1 hr.
- Combine salsa ingredients in a bowl. Serve chicken curry on steamed rice topped with salsa.
- To make the curry paste combine all ingredients in mixing bowl and blitz 10 sec/speed 5.
- Add oil, chicken and onion and sauté 3 min/Varoma/speed 1/reverse mode. Add the chicken stock, coconut cream, sugar, tamari and fish sauce. Cook 30 min/100C/speed 1/reverse mode.
- Combine salsa ingredients in a bowl. Serve chicken curry on steamed rice topped with salsa.
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