Today’s recipe is sponsored by ASKO cooktops as they believe “great meals start at the cooktop”, which I completely agree. I have always been a fan of gas cooktops as I like seeing the flame and being Chinese we always talk about the ‘breathe of wok’ or what we call ‘wok hei’. Eventually when we move out of our rental and purchase our own apartment, I would like an ASKO gas cook top as it has the wok burner on the left and will not get in the way of the other burners.
I am so honoured to share with you today Rosemary’s curry chicken recipe, she is my friend Julie’s ex Mother-in-law and I honestly believe grandmother’s recipes are always the best. Rosemary originates from South Africa and she has been making this recipe for decades. It’s not quite as spicy as some Indian curries but has enough heat and the coconut cream gives so much fragrance.
It can be serve it with rice or roti bread but remember to use up all that delicious curry sauce. Perfect dinner dish for your family on a cold wintery night :) Mr Bao and I enjoyed it so much we wished there was more and we can’t wait to remake this! Thank you again Rosemary and Julie for sharing this recipe with me and my Readers!
Recipe – Rosemary’s Curry Chicken
Yield – Serves approximately 4 people
500g chicken thighs cut into chunks
3 tbs olive oil
1 onion chopped
4 cloves of garlic chopped
2 chillies chopped
3 spring onion chopped
1 tbs Curry power (Clive of India)
1 can Coconut Cream
3-4 medium size potatoes
1/2 tsp salt
– You can used a can of diced tomato instead of coconut cream if you prefer a red based curry
– You can substitute potatoes for another vegetables such as lima or broad beans
1) Heat olive oil in large pan over medium heat, add onions and cook until translucent. Add garlic, chillies and spring onion and cook for a few minutes before moving ingredients to one side of the pan and let the oil move to the other side.
2) Add curry powder to oil and mix until it forms a paste, mix with other ingredients and cook for approximately 3 minutes until fragrant move to one side of the pan.
3) Turn heat to high and add chicken, cook and seal until lightly brown. Turn heat to low and mix all ingredients together. Add one can of coconut cream and potatoes and cook with lid on for 30-45minutes until potatoes are cooked. Season with salt and serve with rice or roti bread.
This is a sponsored post by ASKO Australia.