Baked Red Chicken Curry
Some times I make curry pastes from scratch, sometimes I don't, here I don't. This dish I cook on days when I want a quick and easy meal to make. You get home from work, throw it all together in a pot, the prep work is minimal, the oven does all the work.
The chicken here is super juicy and the sauce is delicious and your house smells amazing. I put rice in a rice cooker, it cooks itself. All I really have to do, is cook Asian greens, five minutes of work also.
You could use chicken thigh fillets instead of cutlets, but I think meat is juicier when cooked with the bone in. If using thigh fillets, decrease the 'lid on' cooking time to 20 minutes, instead of 30 minutes.
Buy whole chicken thighs and debone them yourself, it is easy to do, and you can use the bones to make a chicken soup.
The Asian greens I just cook briefly in boiling salted water. I don't dress them with anything as there is plenty of flavour in the curry.
This is a super easy introduction to cooking curries, and it tastes great.
The chicken here is super juicy and the sauce is delicious and your house smells amazing. I put rice in a rice cooker, it cooks itself. All I really have to do, is cook Asian greens, five minutes of work also.
You could use chicken thigh fillets instead of cutlets, but I think meat is juicier when cooked with the bone in. If using thigh fillets, decrease the 'lid on' cooking time to 20 minutes, instead of 30 minutes.
Buy whole chicken thighs and debone them yourself, it is easy to do, and you can use the bones to make a chicken soup.
The Asian greens I just cook briefly in boiling salted water. I don't dress them with anything as there is plenty of flavour in the curry.
This is a super easy introduction to cooking curries, and it tastes great.
Recipe
Recipe adapted from Donna Hay's cookbook 'The New Easy'
Serves 4-6
8 X 125g chicken thigh cutlets, skin on
⅓ cup (100g) store bought Thai red curry paste, I like the AYAM brand
1 X 400ml can coconut milk
1 cup (250ml) chicken Stock
1 tablespoon fish sauce
4 kaffir lime leaves
To serve,
Coriander leaves and Lime Wedges
Steamed Greens and Jasmine Rice
Serves 4-6
8 X 125g chicken thigh cutlets, skin on
⅓ cup (100g) store bought Thai red curry paste, I like the AYAM brand
1 X 400ml can coconut milk
1 cup (250ml) chicken Stock
1 tablespoon fish sauce
4 kaffir lime leaves
To serve,
Coriander leaves and Lime Wedges
Steamed Greens and Jasmine Rice
Preheat oven to 220°C/200°C fan forced.
Place the chicken, skin-side up, in a heavy-based ovenproof casserole dish.
Combine the curry paste, coconut milk, stock and fish sauce and pour over the chicken. Add the lime leaves, cover with a lid and bake for 30 minutes.
Remove the lid and bake for a further 20–25 minutes or until the chicken is cooked through and golden. Taste for seasoning.
Sprinkle with the coriander and serve with lime wedges, steamed greens and jasmine rice.
Place the chicken, skin-side up, in a heavy-based ovenproof casserole dish.
Combine the curry paste, coconut milk, stock and fish sauce and pour over the chicken. Add the lime leaves, cover with a lid and bake for 30 minutes.
Remove the lid and bake for a further 20–25 minutes or until the chicken is cooked through and golden. Taste for seasoning.
Sprinkle with the coriander and serve with lime wedges, steamed greens and jasmine rice.
Enjoy!