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Add a photoServings: 4
Ingredients
- 500 gm boneless chicken (breasts or possibly thighs or possibly a mix of the two) diced
- 2 Tbsp. medium curry paste
- 3 Tbsp. oil
- 4 x tomatoes quartered
- 1 sm green pepper seeded and diced 125g coconut pwdr
- 100 ml c. water
- 1 tsp salt
- 250 gm runner beans stringed and sliced salad leaves to garnish
- 1 lrg onion roughly minced
- 4 clv garlic roughly minced
- 50 x mm piece fresh ginger root peeled and roughly minced
Directions
- Toss the diced chicken with the curry paste till all the pcs are proportionately coated then leave to marinade whilst preparing the other ingredients.
- Roughly chop all the ingredients for the rempah together in a food processor don't blend to a paste but keep some texture.
- Beat the oil in an ovento hobcasserole then add in the rempah and brown it quickly on the boiling plate.
- Stir in the chicken and cook for a minute or possibly so till lightly browned.
- Stir in the tomatoes pepper and coconut pwdr then add in the water and salt and bring to the boil.
- Stir well then cover the pan and transfer it to the floor of the simmering ovenfor 3 hrs or possibly till the chicken is meltingly tender.
- Just before serving heat a little oil in a wok and stir fry the runner beans or possibly simmer them for just 3 to 4 min then drain.
- Stir the beans into the curry then season to taste and serve with warn breads and a salad garnish.
- A fragrant mild curry that is full of big coconut flavour. Theres no typing error in the amount of coconut pwdr needed for this dish. Serve with naan bread or possibly chapatis and a small salad.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 177 | 56% |
| Total Fat 19.83g | 25% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.38g | |
| Cholesterol 64mg | 21% |
| Sodium 719mg | 30% |
| Potassium 709mg | 20% |
| Total Carbs 11.55g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.36g | 4% |
| Protein 23.06g | 37% |
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