Ingredients
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 tbs fresh ginger, peeled, minced
- 3 tbs sunflower oil
- 1 red chilli, seeded, sliced
- 4 tsp Madras curry powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 pinch sugar
- 300ml chicken stock
- 300ml coconut milk
- 4 chicken breasts, skin-on
- 450g (3 cups) frozen peas, thawed
- 4-5 baby bok choy, split in half
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Method
Step 1.
Purée the onion, garlic and ginger with a splash of water in a food processor or blender.
Step 2.
Heat 2 tbs oil in a heavy-based saucepan over a medium heat until hot. Add the onion purée and chilli to the oil with a generous pinch of salt. Fry for about 6-8 minutes, stirring frequently, or until dried out and starting to colour.
Step 3.
Stir together the spices and sugar in a small bowl. Sprinkle about half over the onion mixture and stir well. Cook over a reduced heat for 2-3 minutes.
Step 4.
Whisk in the stock and coconut milk. Bring to the boil, reduce to the heat to low, and simmer very gently.
Step 5.
Meanwhile, preheat the oven to 190C (375F). Rub the chicken breasts with the remaining spice mixture. Place on a roasting tray, season and drizzle with the remaining oil.
Step 6.
Roast for about 25-35 minutes until golden-brown and cooked through (the thickest parts should register at least 74C or 165F on a meat thermometer).
Step 7.
Once the curry has thickened to the desired consistency, remove it from the heat. Cover until needed.
Step 8.
Remove the chicken from the oven when ready and cover loosely with foil. Set aside. Meanwhile, return the curry to a simmer over a medium heat and stir in the peas and bok choy. Cover and cook for 2-3 minutes until the vegetables are tender. Season to taste.
Step 9.
Divide the curry between bowls. Cut the chicken breasts in half and serve on top of the curry.
Serves 4 |
