This is a very easy curry recipe to put together and it tastes and smells wonderful.. I used a red curry paste for the curry and I also added vegetables to ours to make it a complete meal, as we are eating lower carb at the moment and I was not serving this with rice. I used chicken breasts which I partially cooked in a fry pan and then sliced thickly and added them to the curry to finish cooking. I think chicken thighs would also be great in this or even a whole chook cut up. If you would like to read more reviews on this recipe please click here.

Ingredients

1 1/2kg Chicken pieces
4 Teaspoons oil
2 Medium onions, quartered
2 Garlic cloves, crushed
1 Small red chile, finely chopped
4 Tablespoons finely chopped fresh ginger
4 Teaspoons chopped fresh lemongrass
2 Tablespoons mild curry paste
2 1/2 Tablespoons brown sugar
1 (400 ml) Can coconut cream
1/2 Cup chicken stock

Method

1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.

2. Add garlic, chilli, ginger lemongrass and curry paste.

3. Add chicken and braise on all sides, coating well with curry paste.

4. Cover and cook for 15 minutes over a low heat.

5. Remove lid, add sugar and stir well.

6. Pour in coconut cream and stock and bring to the boil.

7. Reduce heat and simmer uncovered for another 30 minutes.

Serve over rice.

I like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don’t feel like making a separate vegetable dish.

All photos taken by me unless otherwise stated.