- 0:10 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
This recipe is special served with a dollop of sour cream!
Ingredients
- 1 1/2 tablespoons olive oil
- 4 chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2cm-piece fresh ginger, peeled, finely chopped
- 1 1/4 teaspoons curry powder
- 1 1/4 teaspoons ground turmeric
- 1/4-1/2 teaspoon chilli powder
- 2 large Red Rascal potatoes, cut into 3cm pieces
- 400ml can light coconut milk
- 120g (3/4 cup) frozen peas
- Steamed white rice, to serve
- Light sour cream, to serve
Method
- Step 1Heat half the oil in a large saucepan or deep frying pan over medium-high heat. Cook half the chicken for 3-4 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
- Step 2Heat the remaining oil in the pan. Cook the onion, garlic and ginger, stirring, for 2 minutes or until soft. Add the curry powder, turmeric and chilli powder. Cook, stirring, for 1 minute or until aromatic.
- Step 3Add the chicken, potato and coconut milk. Bring to a simmer. Reduce heat to medium. Cook for 30 minutes or until the potato is tender. Stir in the peas and cook for a further 2 minutes. Serve with rice and sour cream.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1837 kj
Energy
27g
Fat Total
15g
Saturated Fat
5g
Fibre
28g
Protein
94mg
Cholesterol
105.03mg
Sodium
6g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Reader recipe
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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