Chilli Coconut Chicken Curry

I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.

Ingredients

Olive oil
1kg Chicken breasts, sliced into strips
2 Medium onions, sliced
3 Cloves garlic, crushed
1 Tablespoon chopped fresh lemon grass
2 Teaspoons red chili flakes
1 Teaspoon ground coriander
1 Teaspoon cumin seeds
1 Teaspoon turmeric
2 Teaspoons fish sauce
1 Teaspoon chicken stock
250ml Coconut Milk
200ml Coconut cream
11/2-2 Tablespoons fresh coriander, chopped finely
120g Bean sprouts

Baked Kumara (sweet potato)

800g Kumara
2 Tablespoons olive oil
11/2 Teaspoons cumin seeds


Method

1. Cook chicken in batches until browned all over, remove and set to one side, wipe pan.

2. Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.

3. Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.

Baked Kumara

1. Peel kumara and cut in half, then slice halves into strips.

2. Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.

3. Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.


To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.

You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.

All photos taken by me unless otherwise stated.

Crispy Cocunut Chicken with an Apricot Curry Dipping Sauce

This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 Min's. My Son and Hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.

Ingredients

4 Chicken breasts
1-11/2 Cups flaked coconut (I say this as it depends on the size of the breasts.)
Flour to coat chicken
1/2 Teaspoon black pepper
1/2 Teaspoon garlic powder
2 Eggs, lightly beaten
1/3 Cup butter, melted


Apricot Dipping Sauce

5 Tablespoons apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon white wine vinegar
1 Tablespoon Curry powder, I use the hot curry powder

Method

1. Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.)

2. Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.

3. Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a pre-heated oven 180-190c for 25-30 Min's or until chicken breasts are browned and cooked through, turn the pan once during cooking.

Apricot Dipping Sauce

1. While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasionaly. This also helps the curry flavour to come through.

Serve with your favourite vegetables and fries or mash what ever you like.

All photo's taken by me unless otherwise stated.

Coconut Seafood Curry

I have made this a few times and I think all the flavours work together really well and it is very yummy fish curry recipe. The great thing with this recipe is you can use whatever you have on hand, I have listed ingredients below but feel free to change any of them for your favourite seafood, you can make it different every time, trying different combo's.

Ingredients

300-350g Firm white fish, cut into pieces (I used halibut, but cod, perch, bass any are fine.)
8 Scallops (allows for 2 per person.)
12 Calamari Rings (allows for 3 per person.)
12-16 Prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.)
11/2 Tablespoons olive oil
1 Onion, finely chopped
3 Cloves garlic, crushed
2 Teaspoons ginger, grated
3/4 Teaspoon turmeric, ground
11/2 Teaspoons cumin, ground
11/2 Teaspoons coriander, ground
1 Teaspoon mustard seeds
1 Cinnamon stick
11/2 Teaspoons Sambal oelek (I heap my spoonfuls, but adjust for desired taste.)
400ml Coconut cream (I use Kara brand I really like the flavour.)
1 Teaspoon sugar
50ml Pineapple juice


Method

1. Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.

2. Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.

3. Add coconut cream, stir until well combined.

NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.

4.Add sugar and juice, stir until mixed.

5. Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.


I served mine over sweet potato mash, but it is also good over rice as well.


All photo's taken by me unless otherwise stated.