Yellow Chicken Curry
- Preparation Time: 20 mins
- Serves: 2-4
- Cooking Time: 25 mins
- Ready Time: 45 mins
- Cooking Method: Searing
- Difficulty: easy
500 gm Bostock Brothers Chicken Breast or Thigh
2 Tbsp olive oil
1 Tbsp fish sauce
3 cloves garlic, finely chopped
1/2 a red chilli, finely chopped NB: Add more if you want more spice
1 large onion, roughly chopped
2-3 tsp turmeric
1 Tbsp of fresh ginger grated
Salt & pepper to taste
1 Tbsp brown sugar
4 Tbsp yellow curry paste
1 cup coconut cream
1 can chopped tomatoes
2 whole carrots, peeled and chopped into small pieces
2 potatoes peeled and chopped into small pieces
A handful of fresh beans (optional)
1/2 cup of peas (optional)
1–2 Tbsp fresh lime juice
TO SERVE
1/4 cup of coriander, to garnish
Basmati Rice
Naan bread (or other type of flat bread)
In a wok, add a little olive oil and fish sauce.
Add the onion and saute over medium heat until the onion is translucent and soft.
Add the chicken and brown. NB:Do not cook the whole way through.
Using a slotted spoon, remove the chicken from the pan and set aside.
Add the garlic, chilli, turmeric, fresh ginger, salt and pepper, and brown sugar to the pan and cook for a couple of minutes or until fragrant.
Add the tomatoes, curry paste, coconut cream, carrots and potatoes, stir thoroughly and leave to simmer away over low heat until the vegetables soften.
Add the chicken back in with the peas and beans and continue to simmer.
Add a splash of lime juice.
Serve over basmati rice with a handful of coriander and Naan bread (or other flat bread)
Recipe from Bostocks Brothers
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Free Range Organic Boneless Skinless Chicken Thighs. These pieces are great for curries and simple, satisfying meals. Our chicken is
Organic Boneless Chicken Breasts
Free Range and plump these chicken breasts are the best flavour you'll find. Bostocks free range, organic chicken is Certified
