Name: Creamy red chicken curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 onion, cut into thin wedges; 2 clove garlic, crushed; 3 centimetre piece ginger, grated; 1 1/2 kilogram chicken drumsticks; 1/4 cup red curry paste; 270 millilitre can coconut milk; 1/3 cup chicken stock; 1 bunch gai larn, 5cm lengths; 2 large ripe tomatoes, diced; coriander leaves, to serve

Creamy red chicken curry

Serves 6

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

Ingredients

2 tablespoon olive oil

1 onion, cut into thin wedges

2 clove garlic, crushed

3 centimetre piece ginger, grated

1 1/2 kilogram chicken drumsticks

1/4 cup red curry paste

270 millilitre can coconut milk

1/3 cup chicken stock

1 bunch gai larn, 5cm lengths

2 large ripe tomatoes, diced

coriander leaves, to serve

Method

1.Heat oil in a large saucepan on high. Saute onion, garlic and ginger for 1-2 minutes, until onion is tender. Add chicken. Cook for 3-4 minutes, until browned, turning occasionally.

2.Mix in curry paste. Cook, stirring, for 1-2 minutes, until aromatic, Stir in coconut milk and stock. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 25-30 minutes, until chicken is tender (adding water, if required) and cooked through.

3.Stir gai larn through. Simmer for 1 minute, until just wilted. Stir in tomato. Serve curry sprinkled with coriander leaves.

Fresh tomato can he replaced with a can of diced tomato. Simmer for 1-2 minutes.
Note

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Ingredients

Method

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