How to make healthy chicken curry


This easy fragrant curry is a great weekend recipe crowd pleaser and was a hit at a private dinner party. Make yourself and great curry paste of buy a prepared one and boost all the flavours with additional Asian ingredients. Bruise the lemongrass stalks with the end of the knife and tie into a knot for easy removal when serving. 

How to make healthy chicken curry

8 skinless chicken thighs
2 tbsp macadamia oil
6 shallots, peeled, finely sliced
1 tbsp fresh ginger, peeled, minced
1 tbsp fresh turmeric, peeled, minced
2-3 long red chilli, finely chopped
2 tbsp red or yellow curry paste
6 kaffir lime leaves
2 lemongrass stalks, bruised, tied in a knot
1 can coconut milk
1 red capsicum, seeds removed, roughly chopped
1 eggplant, roughly chopped
1 corn cob, kernels only

  1. Heat the oil in a wok or large frying pan over medium-high heat until bubbling.
  2. Add shallots, ginger, turmeric, chilli and fry over medium-high heat.
  3. Add curry paste and toss through chicken, ensuring all meat is lightly browned.
  4. Add kaffir lime leaves, lemongrass knot and coconut milk.
  5. Reduce heat, add vegetables and simmer for about 30 minutes until curry has thickened slightly and fragrant.




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