Name: Creamy red chicken curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, chopped; 2 clove garlic, crushed; 1 3cm piece ginger, grated; 1 kilogram chicken drumsticks; 1/4 cup (75g) red curry paste; 400 gram can coconut milk; 400 gram can diced tomatoes; 1/2 cup (125ml) chicken stock; 1 bunch baby buk choy, trimmed, cleaned; 200 gram natural yoghurt; steamed rice, coriander leaves, to serve

Creamy red chicken curry

Serves 4

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

Ingredients

2 tablespoon olive oil

1 onion, chopped

2 clove garlic, crushed

1 3cm piece ginger, grated

1 kilogram chicken drumsticks

1/4 cup (75g) red curry paste

400 gram can coconut milk

400 gram can diced tomatoes

1/2 cup (125ml) chicken stock

1 bunch baby buk choy, trimmed, cleaned

200 gram natural yoghurt

steamed rice, coriander leaves, to serve

Method

1.Heat oil in a large saucepan on high.

2.Saute onion, garlic and ginger 1 minute. Add chicken drumsticks; cook 3 minutes, turning, until browned.

3.Add paste; cook, stirring, 2 minutes. Stir in coconut milk, tomatoes and stock. Bring to the boil; reduce heat. Simmer 25-30 minutes, until chicken is tender, adding more stock as required.

4.Toss through buk choy; simmer until just wilted. Stir in yoghurt.

5.Serve curry with steamed rice and topped with coriander leaves.

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Ingredients

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