SIMPLE COCONUT CHICKEN CURRY WITH TOMATOES AND ASIAN HERBS
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
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.
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.
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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