CHILI COCONUT CHICKEN CURRY

Chili Coconut Chicken Curry image

Provided by The Flying Chef

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

olive oil
1 kg chicken breast, sliced into strips
2 medium onions, sliced
3 garlic cloves, crushed
1 tablespoon chopped fresh lemongrass
2 teaspoons red chili pepper flakes
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon turmeric
2 teaspoons fish sauce
1 teaspoon chicken stock
250 ml coconut milk
200 ml coconut cream
1 1/2-2 tablespoons fresh coriander, chopped finely
120 g bean sprouts
800 g kumara
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds

Steps:

Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
Baked Kumara.
Peel kumara and cut in half, then slice halves into strips.
Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.
To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.

Nutrition Facts : Calories 1056, Fat 54.3, SaturatedFat 29.3, Cholesterol 160, Sodium 564.5, Carbohydrate 84.9, Fiber 8.6, Sugar 44, Protein 59.7