I think the hardest part of every morning for me is trying to figure out what I'm going to make for dinner. What do I feel like eating, what does my family feel like eating, what do I feel like cooking, do I want to go and do groceries, what I have got to work with at home. This is every single morning. Now I also have to add in what am I going to cook at the club, can I cook the same thing for home and work.
To those questions I also add, as anyone that knows me, or anyone that has been following me for a while, knows that I love trying new recipes, I can't cook the same thing over and over, so I am constantly on the lookout for new recipes to try. It really is a job just trying to figure out what to cook each day.
This recipe looked amazing and was super easy to make, so I had to try it. It ticked all the boxes in that it should please everyone for dinner.
We loved it. The chicken was delicious, the sauce delicious. It really was easy to make, one pot, minimal mess, cooked in the oven and dinner is done.
You could add 1 red capsicum, diced and/or 1 sweet potato, cut into bite sized pieces just after frying the onions.
This is a great meal to make mid week, as after a bit of initial preparation, you pop it in the oven and you have free time while dinner is cooking.
To those questions I also add, as anyone that knows me, or anyone that has been following me for a while, knows that I love trying new recipes, I can't cook the same thing over and over, so I am constantly on the lookout for new recipes to try. It really is a job just trying to figure out what to cook each day.
This recipe looked amazing and was super easy to make, so I had to try it. It ticked all the boxes in that it should please everyone for dinner.
We loved it. The chicken was delicious, the sauce delicious. It really was easy to make, one pot, minimal mess, cooked in the oven and dinner is done.
You could add 1 red capsicum, diced and/or 1 sweet potato, cut into bite sized pieces just after frying the onions.
This is a great meal to make mid week, as after a bit of initial preparation, you pop it in the oven and you have free time while dinner is cooking.
Recipe
Recipe adapted from alexandracooks.com/
Serves 6-8
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
Salt and White Pepper
8 bone-in, skin on chicken thighs or drumsticks or a combination of both
2 teaspoons turmeric
2 teaspoons curry powder
3 tablespoons Thai red curry paste
4 roma tomatoes, chopped
1 x 400ml can unsweetened coconut milk
1 tablespoon fish sauce
2 teaspoons brown sugar
1/2 cup coriander, roughly chopped, or more or less to taste
140g spinach
For serving:
cooked Jasmine or Basmati rice (or any rice you like)
Freshly squeezed lime juice, optional
Heat oven to 205C/185C fan forced.
In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook for about 4 minutes, add garlic and ginger and cook until the onions soften and begin browning at the edges, about 1 minute.
Meanwhile, place the chicken in a large bowl and season all over with salt and pepper.
Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated in the spices, about a minute. Add the tomatoes, and stir until they just begin to soften, about a minute. Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.
Add the chicken pieces and turn to coat. Transfer pan to the oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and the meat is falling off the bone. If the liquid has reduced too much, add more by the quarter cup.
Remove chicken and place on a plate. Add coriander and stir. Add spinach, and stir. Return chicken back to the pot.
Spoon rice into bowls. Top with chicken and sauce, squeeze over lime, if desired, and serve immediately.
Serves 6-8
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
Salt and White Pepper
8 bone-in, skin on chicken thighs or drumsticks or a combination of both
2 teaspoons turmeric
2 teaspoons curry powder
3 tablespoons Thai red curry paste
4 roma tomatoes, chopped
1 x 400ml can unsweetened coconut milk
1 tablespoon fish sauce
2 teaspoons brown sugar
1/2 cup coriander, roughly chopped, or more or less to taste
140g spinach
For serving:
cooked Jasmine or Basmati rice (or any rice you like)
Freshly squeezed lime juice, optional
Heat oven to 205C/185C fan forced.
In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook for about 4 minutes, add garlic and ginger and cook until the onions soften and begin browning at the edges, about 1 minute.
Meanwhile, place the chicken in a large bowl and season all over with salt and pepper.
Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated in the spices, about a minute. Add the tomatoes, and stir until they just begin to soften, about a minute. Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.
Add the chicken pieces and turn to coat. Transfer pan to the oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and the meat is falling off the bone. If the liquid has reduced too much, add more by the quarter cup.
Remove chicken and place on a plate. Add coriander and stir. Add spinach, and stir. Return chicken back to the pot.
Spoon rice into bowls. Top with chicken and sauce, squeeze over lime, if desired, and serve immediately.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/coconut-thai-chicken-curry.html
Pin it: au.pinterest.com/pin/399413060722985056/
Pin it: au.pinterest.com/pin/399413060722985056/
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