Brown’s Bites

Quick Coconut Chicken Curry

Name: Quick Coconut Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil (or any neutral-flavoured oil or ghee); 1 onion, finely chopped; 1 tbsp freshly minced garlic; 1 tbsp freshly grated ginger; 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast); 2½ tbsp curry powder (mild or medium, depending on preference, see note 1); 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp sea salt flakes (see note 2); 2 tbsp tomato paste (concentrated puree); 1 cup (250 ml) chicken stock; 400 ml (14 fl oz) canned coconut milk; 1 tsp sugar; 2 tbsp freshly chopped coriander (cilantro) (optional); Steamed basmati rice; Naan bread; Plain Greek yoghurt; Mango chutney; 1 tbsp freshly chopped coriander (cilantro), to garnish (optional); Store-bought crispy fried shallots

4 servings

doses

10 minutes

tempo ativo

30 minutes

tempo total

Começar a Cozinhar

Ingredientes

2 tbsp olive oil (or any neutral-flavoured oil or ghee)

1 onion, finely chopped

1 tbsp freshly minced garlic

1 tbsp freshly grated ginger

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)

2½ tbsp curry powder (mild or medium, depending on preference, see note 1)

1 tsp ground turmeric

1 tsp ground cumin

½ tsp sea salt flakes (see note 2)

2 tbsp tomato paste (concentrated puree)

1 cup (250 ml) chicken stock

400 ml (14 fl oz) canned coconut milk

1 tsp sugar

2 tbsp freshly chopped coriander (cilantro) (optional)

Steamed basmati rice

Naan bread

Plain Greek yoghurt

Mango chutney

1 tbsp freshly chopped coriander (cilantro), to garnish (optional)

Store-bought crispy fried shallots

Instruções

Heat the olive oil in a large, deep, heavy-based frying pan (see note 3) over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.

Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.

Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.

Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 4).

Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.

Add the coriander and stir it through (if using).

Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.

Informação Nutricional

Tamanho da Dose

one pan

Calorias

630

Gordura Total

36 g

Gordura Saturada

21.3 g

Gordura Insaturada

Gordura Trans

0 g

Colesterol

120.5 mg

Sódio

626.5 mg

Carboidratos Totais

46.6 g

Fibra Alimentar

4.6 g

Açúcares Totais

11.9 g

Proteína

34.2 g