Coconut Chicken Curry

Coconut Chicken Curry

Serves: 6-8
Difficulty – Intermediate

INGREDIENTS

• 20g / 6tsp curry powder of your choice (I use Babas or madras curry powder)
• 1 tsp turmeric powder
• 1 tsp salt
• 400ml coconut cream
• 8 chicken thigh fillets
• 1 cup snow peas, cut into thin slices
• 1 cup red capsicum, cut into thin slices
• 20g olive oil
• 1 lemon, juice only
• Salt and pepper

Thermal Method

1. Put chicken into a large bowl and marinade with the 15g/5tsp curry powder and salt. Cover and leave to marinade in the fridge for 20 minutes to 1 hour.
2. Add remaining curry powder and olive oil to bowl and cook 3 minutes, 100 degrees, speed 1.
3. Add coconut cream and the marinaded chicken and cook for 18 minutes, 100 degrees, reverse, speed 0.5/half.
4. Add in the red capsicum and snow peas and cook for 3 minutes, 100 degrees, reverse, speed 0.5/half. Season with salt and pepper.
5. Add in the lemon juice, stir with the spatula, transfer to a serving dish. Serve with steamed rice or cauliflower rice. Also great with my garlic rice.

Traditional Method

1. Put chicken into a large bowl and marinade with the 15g/5tsp curry powder and salt. Cover and leave to marinade in the fridge for 20 minutes to 1 hour.
2. In a large frypan on medium heat add the olive oil and curry powder and fry for 2 minutes stirring constantly.
3. Add the coconut cream into the frypan. Stir to combine.
4. When the coconut cream starts to simmer add in the marinaded chicken smooth side down. Cook for 5 minutes then turn over and cook for a further 10 minutes. Season with salt and pepper.
5. Add in the red capsicum and snow peas and cook for a further 3 minutes on a gentle simmer.
6. Turn the heat off and add in the lemon juice and combine well. Transfer to a serving dish. Serve with steamed rice or cauliflower rice. Also great with my garlic rice.