Easy Turmeric Chicken Curry

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Easy Turmeric Chicken Curry

Recipe by Justine Schofield

pax icon 2 person   | time 15 minutes
 

Ingredients

  • ½ tbsp AYAM™ Coconut Oil
  • 4 chicken thighs, skin on, bone removed
  • 1 270ml can of AYAM™ Coconut Cream
  • 1 small knob of ginger, julienned
  • 1 small piece of turmeric, grated
  • Juice of ½ lime
  • 1 green chilli, finely sliced on an angle
  • Small handful each of Thai basil and Vietnamese mint
  • ¼ cup crispy fried shallots
  • Pinch of salt
 

Method

  1. Remove the chicken from the fridge 15 minutes before cooking. Heat a large pan over a medium-high heat and add the coconut oil. Season chicken with salt and seal the chicken on each side for 4-5 minutes. Place on a plate to rest.
  2. Drain the pan of excess oil (but leave some of the sediment in the pan for flavour) and then add the coconut cream, ginger and turmeric. Return the chicken to the pan, season with salt and simmer, covered, for 3-4 minutes on each side or until the chicken is completely cooked. Adding half a cup of water half way through if the cream is too thick.
  3. Turn off the heat and add the lime juice.
  4. Spoon sauce into shallow plates and arrange chicken on top. Garnish with the chilli, herbs and fried shallots. Dress with a splash of lime juice and garnish on top of chicken. Serve with steamed rice.