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