Australian Yellow Curry Chicken

Category

Serve with rice and Natural Yoghurt Vegetarian options...replace chicken with chick peas or other pulses and vegetables.

Prep Time15 minsCook Time30 mins

 500g of diced chicken thighs
 400g Coconut Milk
 2 Onions
 1 cup chopped celery, or any mixed combo of vegetables
 1 cup of finely chopped carrots
 Oil for cooking

1

Heat oil in pan to coat the bottom, when hot add the chicken pieces

2

Fry until golden

3

Don't overload the pan with chicken, it's best to cook in batches rather than all in the pan at the same time

4

Add onions and stir fry until onion is transparent

5

Add vegetables

6

Sprinkle 2 desertspoons of Outback Chef Australian Yellow Curry

7

Stir fry all together for approx 2 minutes

8

Add Coconut Milk, stir and leave to slow cook for approx 1 hour

9

Let the coconut milk reduce until right consistency for curry is desired

10

Check for flavour, add salt and pepper or chilli to increase hotness if desired

Ingredients

 500g of diced chicken thighs
 400g Coconut Milk
 2 Onions
 1 cup chopped celery, or any mixed combo of vegetables
 1 cup of finely chopped carrots
 Oil for cooking

Directions

1

Heat oil in pan to coat the bottom, when hot add the chicken pieces

2

Fry until golden

3

Don't overload the pan with chicken, it's best to cook in batches rather than all in the pan at the same time

4

Add onions and stir fry until onion is transparent

5

Add vegetables

6

Sprinkle 2 desertspoons of Outback Chef Australian Yellow Curry

7

Stir fry all together for approx 2 minutes

8

Add Coconut Milk, stir and leave to slow cook for approx 1 hour

9

Let the coconut milk reduce until right consistency for curry is desired

10

Check for flavour, add salt and pepper or chilli to increase hotness if desired

Australian Yellow Curry Chicken
By | 2017-09-28T05:59:20+00:00 September 28th, 2017|0 Comments

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