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Ingredients
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
Serve
Boiled rice and chopped chilli for extra heat
Instructions
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Preheat oil in a large heavy based skillet over a medium high heat.
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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.
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Add chicken, salt and pepper - stir continuously for 10 minutes.
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Pour the coconut cream, stock, potatoes and allow to simmer until the liquid reduces by half.
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Serve with rice and chopped chilli for extra heat.
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