Coconut Chicken Curry Serves: 6-8Difficulty – Intermediate INGREDIENTS 20g / 6tsp curry powder of your choice (I use Babas or madras curry powder) 1 tsp turmeric powder 1 tsp salt 400ml coconut cream 8 chicken thigh fillets 1 cup snow peas, cut into thin slices 1 cup red capsicum, cut into thin slices 20g olive oil 1 lemon, juice only Salt and pepper Thermal Method Put chicken into a large bowl and marinade with the 15g/5tsp curry powder and salt. Cover and leave to marinade in the fridge for 20 minutes to 1 hour. Add remaining curry powder and olive oil to bowl and cook 3 minutes, 100 degrees, speed 1. Add coconut cream and the marinaded chicken and cook for 18 minutes, 100 degrees, reverse, speed 0.5/half. Add in the red capsicum and snow peas and cook for 3 minutes, 100 degrees, reverse, speed 0.5/half. Season with salt and pepper. Add in the lemon juice, stir with the spatula, transfer to a serving dish. Serve with steamed rice or cauliflower rice. Also great with my garlic rice. Traditional Method Put chicken into a large bowl and marinade with the 15g/5tsp curry powder and salt. Cover and leave to marinade in the fridge for 20 minutes to 1 hour. In a large frypan on medium heat add the olive oil and curry powder and fry for 2 minutes stirring constantly. Add the coconut cream into the frypan. Stir to combine. When the coconut cream starts to simmer add in the marinaded chicken smooth side down. Cook for 5 minutes then turn over and cook for a further 10 minutes. Season with salt and pepper. Add in the red capsicum and snow peas and cook for a further 3 minutes on a gentle simmer. Turn the heat off and add in the lemon juice and combine well. Transfer to a serving dish. Serve with steamed rice or cauliflower rice. Also great with my garlic rice.
