Red curry chicken

Warm up from the inside-out with this flavoursome red chicken curry.

Recipe «Red curry chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 12 chicken drumsticks, 1 large brown onion, thinly sliced, 1/2 cup red curry paste, 600ml coconut milk , 3/4 cup Massel chicken style liquid stock, 1 tbsp fish sauce, 1 1/2 tbsp brown sugar , 350g kumara , cut into large chunks, 1 bunch broccolini, sliced, jasmine rice, to serve.

Ingredients:

• 1 tbsp olive oil 
• 12 chicken drumsticks 
• 1 large brown onion, thinly sliced 
• 1/2 cup red curry paste 
• 600ml coconut milk 
• 3/4 cup Massel chicken style liquid stock 
• 1 tbsp fish sauce 
• 1 1/2 tbsp brown sugar 
• 350g kumara , cut into large chunks 
• 1 bunch broccolini, sliced 
• jasmine rice, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Return 8 chicken legs to wok with cooked kumara and broccolini. Stir to combine. Serve with jasmine rice.