Woolworths Chicken Curry with Coconut Sprinkle
(29 Jun 2020)

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Woolworths Chicken Curry with Coconut Sprinkle
 
For the curry
 
4T canola oil
1 free range chicken, cut into portions (daily diff)
2 large onions, halved then thinly sliced
Woolies crushed garlic, ginger, chilli & turmeric
3T Woolies Cape Malay curry powder
4-5 potatoes, peeled and cut into chunks
Salt and freshly ground black pepper to taste
1 can coconut milk, and 2 cans of water
1T sugar
4T roughly chopped coriander
 
For the coconut sprinkle
 
4T canola oil
2 stalks curry leaves, leaves removed
1 onion, halved and thinly sliced
1T red chilli flakes
3/4 cut desiccated coconut
Salt and freshly ground black pepper to taste
 
Serve with steamed basmati rice
 
Cut slits into the chicken thigh and legs, Heat your pot over a medium heat before adding the chicken and browning well. Remove the chicken from the pot and add the onions, cooking until the onions are golden and soft before adding the garlic, ginger, chilli and turmeric mix. Cook for 2 minutes.
 
Add the spice mix, toasting with the onion mixture for 2 minutes or until fragrant then return the chicken to the pot along with the potatoes mixing to combine well with the other ingredients season with salt and pepper then pour in the coconut milk, then using the same coconut milk can, add 2 cans of water as well as the sugar, mix through.
 
Reduce the heat slightly and gently simmer until the chicken is completely cooked through and the potatoes are tender, about 35 -40 minutes. Finish with freshly chopped coriander.
 
For the coconut sprinkle: heat the oil over a medium heat, add the curry leaves and allow them to pop and sizzle in the pan for about 20 seconds before adding the onions and chilli flakes. Cook the onions until golden then add the coconut, cooking and stirring occasionally until the coconut is toasted. Season with salt and freshly ground black pepper.
 
Serve the curry with the coconut sprinkle and extra coriander as a garnish, served with a side or basmati rice.

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