|Everyday Favourites extended life vegetable oil - polybottle||25ml|
|Everyday Favourites mild madras curry powder||3 tbsp|
|Everyday Favourites diced onions (frozen product)||150g|
|Knorr Professional garlic puree||3 tsps|
|Thai coconut milk||400ml|
|Water or chicken broth||2 cups|
|Everyday Favourites peeled plum tomatoes, diced||2|
|Everyday Favourites peeled new potatoes, cut into bite-sized chunks||300g|
|Farmstead chicken thighmeat skinless||400g|
|Salt and pepper to taste (black pepper may be substituted)|
This Coconut chicken curry recipe is beyond easy. You can start the cooking process before doing any prep!
- Heat the oil in a large pan over low heat, and immediately add the curry powder. Let it cook in the oil for 1-2 minutes, making sure not to burn it. In the meantime, add the onion and the garlic to the pot, turn the heat up to medium, and give everything a stir.
- Stir in the coconut milk and water (or chicken broth). Bring to a boil. While you’re waiting for that, dice the tomatoes and prep the potatoes. Add them both to the pot and season with salt, then add the sugar. Cover the lid and simmer for 10-15 minutes, until the potatoes are cooked through.
- Cut the chicken thighs into chunks and season with salt and pepper. Once the potatoes are cooked through, add the chicken to the pot and give everything a stir. Cover the lid and cook for 10 minutes. Adjust seasoning to taste, and serve with rice!