Green Chicken Curry

Hello everyone. I thought I would give you a little something that will warm the tummies and satisfy any palate. This is a Green Chicken Curry that is loved by our family and guests both young and old. It's a quick one to pull together and is a recipe that usually finds all the ingredients in the pantry at any given time.

Enjoy and please let me know how it goes in your home.

Belinda

PS ~ keep your eye out for my next posting which will be an honest update on my exercise regime and how I'm feeling.
xo

Green Chicken Curry

Ingredients:
1.5 kg chicken thigh fillets
2 tablespoons oil
2 onions, sliced
2-3 tablespoons of green Curry Paste (This can be a hot paste, so for us 2.5 tbsp was a little on the warm side for the kids. Adjust to your family taste requirements)
2 large potatoes, peeled, quartered
400ml coconut milk
1/3 cup coriander leaves (optional ~ I don’t add these simple because we aren't really a coriander family. Again adjust to your family requirements)
Salt and pepper to taste

Note: I use a slow cooker for this dish however if you want to do it quickly a pot is just as easy. A slow cooker simply allows the meal to be prepared hours in advance and time to rest. Either way is nice and just as tasty.

Method:
1. Trim fat from Chicken and cut into large chunks.
2. Heat oil in a frying pan and brown chicken in batches. Remove from pan.
3. Add onions to frying pan and cook until softened. Add curry paste, cook for 1 minute or until fragrant.
4. Place chicken and potatoes into slow cooker/pot and pour onion mixture over the top.
5. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. In the pot simmer for 1 hour stirring regularly.
6. 20 minutes before serving, stir through coconut milk, coriander. Season with salt and pepper.
7. Serve with cooked Jasmine rice.