Warm up from the inside-out with this flavoursome red chicken curry.
Ingredients
- 1 tablespoon olive oil
- 12 chicken drumsticks
- 1 large brown onion, thinly sliced
- 1/2 cup red curry paste
- 600ml coconut milk
- 3/4 cup Massel chicken style liquid stock
- 1 tablespoon fish sauce
- 1 1/2 tablespoons brown sugar
- 350g kumara (orange sweet potato), cut into large chunks
- 1 bunch broccolini, sliced
- jasmine rice, to serve
Equipment
- You will need an oven bag for this recipe
Method
- Step 1Heat half the oil in a wok over medium-high heat. Cook half the chicken for 4 to 5 minutes, turning until golden. Transfer to a plate. Repeat with remaining chicken.
- Step 2Heat remaining oil in wok. Cook onion for 5 minutes or until soft and golden. Add curry paste and cook, stirring, for 1 minute or until aromatic.
- Step 3Add coconut milk and stock. Bring to a simmer. Return chicken to wok. Cook, partially covered, for 20 to 25 minutes or until chicken is just cooked. Simmer, uncovered, for a further 5 minutes.
- Step 4Remove chicken from wok, setting 4 legs aside for Chicken Curry Pies (see related recipe). Stir fish sauce and sugar into curry sauce. Remove 1 1/2 cups of curry sauce and set aside for pies.
- Step 5Cook kumara in a microwave-safe dish on HIGH (100%) power for 3 to 4 minutes or until tender. Place washed broccolini in a plastic bag. Twist bag to secure. Microwave on HIGH (100%) power for 2 to 3 minutes or just tender.
- Step 6Return 8 chicken legs to wok with cooked kumara and broccolini. Stir to combine. Serve with jasmine rice.
- Low carb
- Lower gi
Nutrition
3700 kj
Energy
62g
Fat Total
31g
Saturated Fat
7g
Fibre
53g
Protein
217mg
Cholesterol
2125.4mg
Sodium
16g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
0