Red Curry Chicken

Red Curry Chicken

 warm up from the inside out with this flavoursome red chicken curry

The ingredient of Red Curry Chicken

1 tablespoon olive oil

12 chicken drumsticks

1 large brown onion thinly sliced

1 2 cup red curry paste

600ml coconut milk

3 4 cup massel chicken style liquid stock

1 tablespoon fish sauce

1 1 2 tablespoons brown sugar

350g kumara orange sweet potato cut into large chunks

1 bunch broccolini sliced

jasmine rice to serve

The Instruction of red curry chicken

heat half the oil in a wok over medium high heat cook half the chicken for 4 to 5 minutes turning until golden transfer to a plate repeat with remaining chicken

heat remaining oil in wok cook onion for 5 minutes or until soft and golden add curry paste and cook stirring for 1 minute or until aromatic

add coconut milk and stock bring to a simmer return chicken to wok cook partially covered for 20 to 25 minutes or until chicken is just cooked simmer uncovered for a further 5 minutes

remove chicken from wok setting 4 legs aside for chicken curry pies see related recipe stir fish sauce and sugar into curry sauce remove 1 1 2 cups of curry sauce and set aside for pies

cook kumara in a microwave safe dish on high 100 power for 3 to 4 minutes or until tender place washed broccolini in a plastic bag twist bag to secure microwave on high 100 power for 2 to 3 minutes or just tender

return 8 chicken legs to wok with cooked kumara and broccolini stir to combine serve with jasmine rice

Nutritions of Red Curry Chicken

calories: 884 3 calories

calories: 62 grams fat

calories: 31 grams saturated fat

calories: 26 grams carbohydrates

calories: 16 grams sugar

calories: n a

calories: 53 grams protein

calories: 217 milligrams cholesterol

calories: 2125 4 milligrams sodium

calories: https schema org

calories: nutritioninformation

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