Name: Chicken Spiced Curry
Yield: 4
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

[cooked-sharing]

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

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.

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

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

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

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

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

CategoryMains

Ingredients