Chicken Coconut Curry
Ingredients
- 2 Tbsp olive oil
- 4 boneless, skinless chicken thighs cut into bite-sized pieces
- 1 yellow onion sliced
- 2 cloves garlic crushed
- 2 tsp ginger fresh, finely grated
- 2 long red chilies finely chopped, plus extra sliced to serve
- 1/2 tsp turmeric
- 2 tsp brown mustard seeds
- 2 tsp ground cumin
- 1 tsp ground coriander
- 400 ml coconut cream (1 can. Coconut milk can be used, if separated.)
- lime juice to taste
- Fish sauce to taste
Instructions
- Heat half the oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
- Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chilli, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.
- Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the extra chill if desired, and serve with tumeric cauliflower rice.