Warm up from the inside-out with this flavoursome red chicken curry.
- Heat half the oil in a wok over medium-high heat. Cook half the chicken for 4 to 5 minutes, turning until golden. Transfer to a plate. Repeat with remaining chicken.
- Heat remaining oil in wok. Cook onion for 5 minutes or until soft and golden. Add curry paste and cook, stirring, for 1 minute or until aromatic.
- Add coconut milk and stock. Bring to a simmer. Return chicken to wok. Cook, partially covered, for 20 to 25 minutes or until chicken is just cooked. Simmer, uncovered, for a further 5 minutes.
- Remove chicken from wok, setting 4 legs aside for Chicken Curry Pies (see related recipe). Stir fish sauce and sugar into curry sauce. Remove 1 1/2 cups of curry sauce and set aside for pies.
- Cook kumara in a microwave-safe dish on HIGH (100%) power for 3 to 4 minutes or until tender. Place washed broccolini in a plastic bag. Twist bag to secure. Microwave on HIGH (100%) power for 2 to 3 minutes or just tender.
- Return 8 chicken legs to wok with cooked kumara and broccolini. Stir to combine. Serve with jasmine rice.
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