Printable Area

Chili Coconut Chicken Curry

By The Flying Chef on March 12, 2008

Photo

Photo by The Flying Chef

0 Reviews
  • timer
  • Prep Time: 25 mins
  • Total Time: 55 mins
  • Servings: 4
Photo

Photo by The Flying Chef

About This Recipe

"I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe."

Ingredients

    • 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

    Baked Kumara (sweet potato)

    • 800 g kumara
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons cumin seeds

Directions

  1. Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
  2. 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.
  3. 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.
  4. Baked Kumara.
  5. Peel kumara and cut in half, then slice halves into strips.
  6. Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
  7. 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.
  8. To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
  9. You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.
Page 2 of 2 Chili Coconut Chicken Curry (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (689 g)

Servings Per Recipe: 4

Amount Per Serving
%
Calories 972.8
 
Calories from Fat 493
50%
Amount Per Serving
%
Total Fat 54.7g
84%
Saturated Fat 29.0g
145%
Cholesterol 160.0mg
53%
Sugars 20.6 g
Sodium 588.4mg
24%
Total Carbohydrate 62.0g
20%
Dietary Fiber 11.2g
45%
Sugars 20.6 g
82%
Protein 61.2g
122%

Reviews

© 2013 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/291448
Print Advertisement/ Coupon Separately

Advertisement