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Nutritionper serving
425
kcal27g
Fat18g
Carbs29g
Protein6g
FiberThis dish features Curry Chicken inspired by RecipeTin Eats Satay Chicken. It's simple, quick, and combines well with stir-fried veggies.
Ingredients 16
3 serves
Original
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
Step 1
Preheat oven to 180C fan forced.
Step 2
Mix with , , , and .
Step 3
Bake in oven for 25 minutes.
Stir Fry Veggies
Step 4
Heat in wok, add and and cook for 1 min.
Step 5
Add with a dash of water, put a lid on to cook the broccoli faster for 2-3 mins.
Step 6
Add and , stir fry with other vegetables.
Step 7
Cook until all veggies are soft.
Step 8
Add , a touch of salt and white pepper.
Step 9
Serve with rice and spring onions.
Helpful tips
What can I use if I don't have a wok for stir-frying the vegetables?
Can I use chicken breasts instead of thighs for this recipe?
How can I make the curry chicken spicier?
What type of rice pairs best with this dish?
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