CO­CONUT MILK CHICKEN CURRY WITH CAU­LI­FLOWER RICE

YOU (South Africa) - - LIFESTYLE -

Lightly stir-fried cau­li­flower rice re­places reg­u­lar rice for this dish. Make your own – it’s much cheaper. The chicken is cooked in a fra­grant cur­ried co­conut milk sauce. Frozen peas are an ideal ad­di­tion be­cause you don’t have to pre­cook them.

SERVES 4-6 Prepa­ra­tion: 20 min Cook­ing: 30-35 min

6 chicken thighs salt and pepper oil for fry­ing 1 onion, chopped 4 gar­lic cloves, crushed 5-10ml (1-2t) tikka curry paste 1 can (400ml) co­conut milk 250g frozen peas 10ml (2t) soy sauce juice of 1 lime TO SERVE cau­li­flower rice (see recipe) lime wedges (op­tional)

1 Sea­son the chicken with salt and pepper. Heat a lit­tle oil in a pot and fry the chicken un­til just browned. Re­move from the pot.

2 In the same pot, fry the onion and gar­lic un­til soft. Stir in the curry paste.

3 Add the chicken and co­conut milk, turn the heat down and sim­mer un­til the chicken is cooked through. Add the peas and cook un­til thawed and heated through.

4 Add the soy sauce and lime juice.

5 To serve Serve with cau­li­flower rice and lime wedges (if us­ing).

CAU­LI­FLOWER RICE 1 cau­li­flower head, hard core re­moved 15ml (1T) oil 2 gar­lic cloves, crushed 2-3 spring onions, chopped salt and pepper toasted se­same seeds

1 Finely chop the cau­li­flower, then pulse in a food pro­ces­sor un­til fine.

2 Heat the oil and sauté the gar­lic and onion un­til just soft. Add the cau­li­flower and stir-fry un­til slightly crispy.

3 Sea­son with salt and pepper and sprin­kle the se­same seeds over. Serve with the chicken curry.

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