Chicken Indian

Chicken and coconut curry

Name: Chicken and coconut curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /asian recipes, /indian
Ingredients: 6 tablespoons soy sauce; 2 tablespoons ground cumin; 3 tablespoons mild curry paste; 1 tablespoon ground turmeric; 2 garlic cloves, crushed; 4 tablespoons sweet chilli sauce; 3 sticks lemon grass, finely chopped; 4 (130g each) single chicken breasts, cut into 2cm pieces; 5 tablespoons crunchy peanut butter; 300ml coconut milk; 2 fresh kaffir lime leaves; Chopped fresh coriander, to garnish; Coconut rice, to serve

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10m

25m

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A quick winning winter warmer, this recipe is on the table in no time.

6 tablespoons soy sauce
2 tablespoons ground cumin
3 tablespoons mild curry paste
1 tablespoon ground turmeric
2 garlic cloves, crushed
4 tablespoons sweet chilli sauce
3 sticks lemon grass, finely chopped
4 (130g each) single chicken breasts, cut into 2cm pieces
5 tablespoons crunchy peanut butter
300ml coconut milk
2 fresh kaffir lime leaves
Chopped fresh coriander, to garnish
Coconut rice, to serve

Method

1.

Combine soy, cumin, curry paste, turmeric, garlic, sweet chilli sauce and lemongrass in a bowl. Add chicken and stir well. Cover and refrigerate overnight (or for eight hours) to marinate.
2.

Place marinated chicken, peanut butter, coconut milk and lime leaves in a saucepan and cook over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
3.

Garnish with extra coriander and serve with coconut rice.