CHICKEN POACHED IN COCONUT CURRY
This beautiful red curry is a Donna Hay recipe from Marie Claire's Food Fast cookbook. It is so easy to make and truly delicious. I've made this a few times now and find it easier to have all ingredients on hand - even the rice accompaniment ready to go on. I use my favourite rice recipe Never-Fail Rice #78118 to go with this lovely curry. I often sub turkey for the chicken. Don't let the coconut milk boil as it will separate - the flavour will be the same but the appearance, & texture will be different.
Provided by Ninna
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
- Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
- Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
- To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.
Nutrition Facts : Calories 436.9, Fat 25.2, SaturatedFat 18.9, Cholesterol 89.5, Sodium 353.1, Carbohydrate 26.9, Fiber 4.5, Sugar 11.5, Protein 27.4
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