Name: Chicken curry melt
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, chopped; 2 clove garlic, crushed; 2 tablespoon mild curry paste; 4 chicken lovely legs, meat removed (see tip); 400 millilitre can coconut milk; 1 red capsicum, seeded, chopped; 1 baguette, halved; 1 cup grated tasty cheese; 1 red chilli, finely chopped; 1/4 cup coriander leaves, to serve

Ingredients

1 tablespoon oil

1 onion, chopped

2 clove garlic, crushed

2 tablespoon mild curry paste

4 chicken lovely legs, meat removed (see tip)

400 millilitre can coconut milk

1 red capsicum, seeded, chopped

1 baguette, halved

1 cup grated tasty cheese

1 red chilli, finely chopped

1/4 cup coriander leaves, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Heat oil in a large frying pan on high. Sauté onion and garlic for 3-4 minutes. Stir in curry paste and cook, stirring, 1 minute, or until fragrant.

2.Add chicken and cook, turning, for 2-3 minutes, or until sealed and golden. Pour in coconut milk and bring to boil. Reduce heat to low and add capsicum. Simmer for 12-15 minutes, or until thickened.

3.Meanwhile, cut each baguette half into four. Place on prepared tray. Bake for 8-10 minutes, or until golden.

4.Pile curried chicken mixture onto bread. Sprinkle with cheese and chopped chilli. Bake for 15 minutes, or until cheese melts. Sprinkle with coriander leaves to serve.

If you prefer, you can use 350g chopped chicken thigh fillet instead of the lovely legs.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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