Mild curry a tasty crowd-pleaser
This is a nice and mild chicken curry. We’re sure it’ll please all taste buds!
Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
from kaffir lime leaf then very thinly slice.
Heat a drizzle of oil in a large pot on medium-high heat and cook onion for 3-4 minutes, until soft. When 2 minutes’ cook time remains, add garlic, ginger and kaffir lime. While onion mixture is cooking, pat chicken dry and slice into 1cm-thick strips. Season with salt.
Add chicken and curry paste to pot and cook for 1–2 minutes. Add coconut cream and stock, stir and bring to a boil on high heat. As curry comes to a boil, prepare remaining curry ingredients. Peel carrot, cut in half lengthways and slice 0.5cm on an angle and slice courgette 1cm.
When sauce comes to the boil, add carrot, reduce heat to medium and simmer for about 5 minutes, until chicken is just cooked through. When 3 minutes’ cook time remains, add courgette. Remove pot from heat, add fish sauce, lemon juice and sugar and stir to combine.
To serve, Spoon 3⁄4 cup steamed basmati rice onto each plate and top with chicken curry. Place a small handful of mung beans on top, garnish with coriander leaves and sprinkle with chilli flakes (if using).
Nadia’s simple chicken curry with basmati rice. Sneaking vegetables into a curry is a great way to add extra veges to a meal.