SIMPLE COCONUT CHICKEN CURRY WITH TOMATOES AND ASIAN HERBS


10 MINUTES

PREPARATION TIME

20 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 500g Ingham’s fresh diced chicken breast
  • 2 Tbsp vegetable oil
  • 1 brown onion, sliced
  • 2 star anise
  • 1 cinnamon stick
  • 6 cloves garlic, minced
  • 4 Kaffir lime leaves, finely sliced
  • 1 Tbsp curry powder
  • 1 cup chicken stock
  • 400ml coconut cream
  • 1 Tbsp fish sauce
  • 2 punnets cherry tomatoes, halved
  • 6cm piece ginger, cut into fine batons
  • ½ bunch each Thai basil, coriander and mint leaves
  • steamed rice and lime cheeks, to serve


METHOD

  1. Fry Ingham’s diced chicken breast in vegetable oil for 5 minutes, until browned, then set aside. Add the onion, star anise, cinnamon, garlic and half the Kaffir lime leaves, then cook for 5 more minutes.
  2. Add the curry powder and cook for 1 minute, until the mixture just begins to stick to the bottom of the saucepan, then pour in the stock, coconut cream and fish sauce and bring to a boil. Return the chicken pieces, then simmer for 5 minutes. Add the tomatoes and simmer for a further 5 minutes.
  3. Mix in the ginger and herbs, then scatter with the remaining lime leaves and serve with steamed rice and lime cheeks.




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