This chicken and coconut red curry is super easy, full of flavour, and the oven does most of the work!
| Servings | 6 |
| Preparation time | 15 mins |
| Cooking time | 105 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 1.3kg (approx.) chicken thighs, skin removed, chopped into large chunks
- 2 tbsp curry powder
- 4 tbsp red curry paste
- 1 tbsp tomato paste
- 2 tbsp butter
- 3 cloves garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 600ml coconut milk
- 1 large zucchini, sliced into thick slices
- 2 cups broccoli florets
- Fresh coriander & natural yoghurt to serve.
METHOD
- Preheat the oven to 180 degrees Celsius.
- Place a large oven proof pot/pan onto medium heat. Add the olive oil and let it heat for 30 secs. Add the chicken pieces and separate. The add the curry powder, red curry paste and tomato paste. Combine and stir for about 2-3 mins. If the bottom becomes too dry – add a little water to stop the pan from burning.
- Add the butter, garlic and ginger to the pan and stir through. Then add the coconut milk and gently combine. Add the zucchini and the broccoli and combine.
- Place the curry into the oven with the lid on and cook for 1 hour. At this point remove the lid and let it cook for a further 45 mins. Serve into bowls and top with some fresh coriander.
- Serve with rice, roti bread and natural/Greek yoghurt.
