Chili Coconut Chicken Curry

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• olive oil
• 1 kg chicken breast, sliced into strips
• 2 medium onions, sliced
• 3 garlic cloves, crushed
• 1 tablespoon chopped fresh lemongrass
• 2 teaspoons red chili pepper flakes
• 1 teaspoon ground coriander
• 1 teaspoon cumin seed
• 1 teaspoon turmeric
• 2 teaspoons fish sauce
• 1 teaspoon chicken stock
• 250 ml coconut milk
• 200 ml coconut cream
• 1 1/2-2 tablespoons fresh coriander, chopped finely
• 120 g bean sprouts
• 800 g kumara
• 2 tablespoons olive oil
• 1 1/2 teaspoons cumin seeds

Recipe

• 1 cook chicken in batches until browned all over, remove and set to one side, wipe pan.
• 2 add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
• 3 return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 min's until chicken is cooked through, remove lid about 5 min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
• 4 baked kumara.
• 5 peel kumara and cut in half, then slice halves into strips.
• 6 combine kumara, oil and seeds in a bowl. transfer mixture to a baking dish.
• 7 bake, uncovered, in a hot oven 10 min's (200c) turn heat down to moderate (180c)for a further 15 min's of until kumara is tender.
• 8 to serve: place spoonfuls of chicken on a plate and serve kumara on the side.
• 9 you can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.