Chicken Poached in Coconut Curry

This beautiful red curry is a Donna Hay recipe from Marie Claire's Food Fast cookbook. It is so easy to make and truly delicious. I've made this a few times now and find it easier to have all ingredients on hand - even the rice accompaniment ready to go on. I use my favourite rice recipe Never-Fail Rice #78118 to go with this lovely curry. I often sub turkey for the chicken. Don't let the coconut milk boil as it will separate - the flavour will be the same but the appearance, & texture will be different.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons red curry paste
• 6  chicken thigh fillets, halved (breasts can be used, I cut into strips)
• 2  cups sweet potatoes, chopped (kumara, the orange one)
• 2  cups  chicken stock
• 1 1⁄2 cups coconut milk (I use skim evaporated coconut milk)
• 1⁄4 cup coriander leaves, whole leaves (cilantro)

Directions

1. Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
2. Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
3. Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
4. To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.