Thai Inspired Chicken Curry

 Thai inspired chicken curry


500 g of chicken breast or thighs
500 g peeled and cubed potatoes, blanched 
100 ml vegetable oil
200 ml coconut cream
3 tbsp Chilli Garlic Chutney 
2 tbsp red curry paste
1 onion, medium size, chopped 
1 red capsicum, sliced 
2 tbsp chopped lemongrass 
2 tbsp ginger, chopped 
2 tbsp garlic, copped 
200 ml chicken stock
1 tsp salt
1/2 tsp pepper


Boiled rice and chopped chilli for extra heat


  1. Preheat oil in a large heavy based skillet over a medium high heat.
  2. Add onion, garlic, lemongrass, capsicum and ginger—cook for 5 minutes.
  3. Add chutney and curry paste, cook for 2 minutes and allow to dry-out.
  4. Add chicken, salt and pepper - stir continuously for 10 minutes. 
  5. Pour the coconut cream, stock, potatoes and allow to simmer until the liquid reduces by half.
  6. Serve with rice and chopped chilli for extra heat.