Chicken Poached in Coconut Curry
INGREDIENTS:
3 Tbsp red curry paste
6 chicken thighs, halved
2 large potatoes, diced
2 cups chicken stock
400 mL can coconut milk
1 red chili, finely diced
1 red bell pepper, diced
1 bunch cilantro leaves, roughly chopped
INSTRUCTIONS:
1. Place the curry paste in a large saucepan over a medium heat. Fry for 1-2 minutes, until fragrant.
2. Add the chicken, potato, and chili, and bell pepper and cook for 2 minutes.
3. Add the stock and coconut milk, reduce heat to low and simmer gently for about 20 minutes, until the chicken and potato are cooked.
4. Remove from heat and stir through the cilantro. Serve over rice.
Source: http://picnicnz.blogspot.com/
