[cooked-sharing]

chicken spiced curry in a bowl
Yields4 Servings
 2 red chillies, seeded and chopped
 1 cup fresh coriander, roughly chopped
 1 tbsp fish sauce
 2 tsp ground cumin
 1 tbsp ginger, grated
 1 tbsp garlic, grated
 1 red onion, finely diced
 2 tbsp CH Coconut Oil
 500 g chicken thigh fillets, diced
 1 cup chicken stock or bone broth
 4 small potatoes, largely diced
 2 cans organic coconut milk
 3 kafir lime leaves
1

Place the chillies, coriander, fish sauce, cumin, ginger, garlic, onion and coconut oil in a food processor and blend until smooth to make your curry paste.

2

Heat a frying pan, and fry off the curry paste for 5 minutes or until very fragrant.

3

Add the chicken pieces to the pan and brown on both sides.

4

Add the potatoes, chicken stock, coconut milk and kafir lime leaves.

5

Simmer for 25 minutes or until the potatoes are cooked and chicken is tender.

6

Remove the kafir lime leaves and serve with cauliflower rice or fresh vegetables.

Category

Ingredients

 2 red chillies, seeded and chopped
 1 cup fresh coriander, roughly chopped
 1 tbsp fish sauce
 2 tsp ground cumin
 1 tbsp ginger, grated
 1 tbsp garlic, grated
 1 red onion, finely diced
 2 tbsp CH Coconut Oil
 500 g chicken thigh fillets, diced
 1 cup chicken stock or bone broth
 4 small potatoes, largely diced
 2 cans organic coconut milk
 3 kafir lime leaves

Directions

1

Place the chillies, coriander, fish sauce, cumin, ginger, garlic, onion and coconut oil in a food processor and blend until smooth to make your curry paste.

2

Heat a frying pan, and fry off the curry paste for 5 minutes or until very fragrant.

3

Add the chicken pieces to the pan and brown on both sides.

4

Add the potatoes, chicken stock, coconut milk and kafir lime leaves.

5

Simmer for 25 minutes or until the potatoes are cooked and chicken is tender.

6

Remove the kafir lime leaves and serve with cauliflower rice or fresh vegetables.

Chicken Spiced Curry
IngredientsDirections