This dish features Curry Chicken inspired by RecipeTin Eats Satay Chicken. It's simple, quick, and combines well with stir-fried veggies.
Ingredients 16
Curry Chicken
4 chicken thighs, skinless and boneless
1 tbsp curry powder
3 tsp red Thai curry paste
1⁄4 cup coconut milk
1 tsp white sugar
Stir Fry Veggies
1 broccoli, cut into florets
1 zucchini, sliced
1 capsicum, sliced
1 onion, cut into chunks
3 garlic cloves, sliced
2 tbsp oyster sauce
salt, to taste
white pepper, to taste
2 tbsp vegetable oil
spring onion, sliced, for serving
cooked rice, for serving
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Method 9
Curry Chicken
Preheat oven to 180C fan forced.
Mix with , , , and .
Bake in oven for 25 minutes.
Stir Fry Veggies
Heat in wok, add and and cook for 1 min.
Add with a dash of water, put a lid on to cook the broccoli faster for 2-3 mins.
Add and , stir fry with other vegetables.
Cook until all veggies are soft.
Add , a touch of salt and white pepper.
Serve with rice and spring onions.
