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
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calories: nutritioninformation