Its all in the..

Method

Chicken & Veg Coconut Curry

Simple mild spiced curry with creamy rich coconut sauce, sweet potato, broccoli and red onion. Served with simple fluffy basmati rice with a hint of cinnamon and ground gloves. This recipe uses a shop bought curry paste but we only cheat when necessary, if you want to make one from scratch you can click here .... its really simple. 

Prep Time - 15 mins

Cook time - 45 mins

Chef level - Easy as pie

The how to section..

The Prep

This chicken curry takes no time at all and tastes great. Imagine a korma with a little more kick to it, sound good? Keep reading!

First of all for the prep, get everything ready and fill your kettle.

Dice your onions, sweet potato into 2cm cubes, broccoli into the same size as the potato roughly and the chicken the same (You can leave the chicken full and on the bone just cook longer!!). Thigh meat is tastier but you can use breast!

The Curry

Get your pan on a medium heat with a little oil and add your onions. Feel free to add a little butter if you want. Once softened then add your diced chicken. Cook for 5 mins. (full on bone 15 mins)

Now put in your curry paste and all the spices including the garlic but keep your chilli aside. Stir this in so you can see it start to thicken up.

Add your chicken stock and stir in. Now pop in your sweet potato and broccoli for 10 mins. Keep it on a medium heat.

Now add your coconut milk, fresh chilli, fresh coriander and season to taste. You will see the mixture make a lovely korma like colour; bring this to the boil and then reduce low to simmer for 20-25 minutes. 

Now this is underway lets get the basmati rice on. Get your kettle on boil now.

The Rice

This is the best bit! white fluffy rice that doesn't need any attention. 

Scoop 1 cup of basmati rice and put it in a pan, now add two cups of  boiling water from the kettle from the same cup as the rice and whack it on a high heat.

Once boiling reduce the pan to low and let it simmer.

Pinch of sea salt and a cinnamon stick goes in, now cover and leave for 15-20 mins

check the rice and when all the water is absored your rice is cooked, no need to stir whilst cooking.

Finally once all the water is absorbed i like to stir in some ground cloves.

Plate up your fragrant rice, pop your curry on top and sprinkle with fresh coriander and drizzle with yoghurt.

1 x Tin of good quality coconut milk

1 x Large sweet potato

500G Chicken thighs (boneless or chicken breast if you cant!)

Fresh corriander

1 tspn Ground cumin

1 tspn Garam masala

1 tspn mild curry powder

1 tbspn Tikka masala paste

2 cloves garlic

1/2 tspn cinnamon

1/2 fresh red chilli

400ml chicken stock

1 medium organic (optional) broccoli

1 large red onion

1 cup basmati rice

salt & pepper to season

Ingredients

© 2013 By Chef Catering. Edited by Gary Collins. Sizzle&Flip (sizzleandflip)™