Shredded Ginger Chicken Curry
By: Lee Hollis-Richards
Published: Saturday, January 13, 2018 - 11:56pm

Ingredients




Large thumb of ginger, peeled and finely grated
2 Fat cloves of garlic, peeled and minced
1 tsp Chilli powder
1/4 tsp Cayenne pepper
2 tbsp Fresh coriander, finely chopped
1 tsp Ground coriander
Juice of one lime
1 tbsp Ground nut oil
Pinch of Salt and pepper
3 Chicken breasts, prepared as above
1 Large white onion, sliced finely
1 Yellow pepper, deseeded and roughly chopped into 1cm cubes
50g Sachet creamed coconut
300 ml Low sodium veg stock
1 tsp Turmeric
1tbsp Ground nut oil
1 tbsp Fresh coriander, roughly chopped
200g Brown rice
Salt and pepper to season

Preparation

1 Mix the ginger, garlic, chilli, cayenne, 2 tbsp fresh coriander, ground coriander, lime juice, 1 tbsp ground nut oil and season to create a paste. 2 Cut three deep slashes in each chicken breast and smother in the paste. 3 Set to one side and allow to marinade for 15 minutes. 4 Cook the rice as per instructions. 5 Heat the remaining oil in a large sauté pan. Add the onions and peppers to the pan and season. Sweat over a medium-low heat for 5 minutes until the onions are soft and translucent. 6 Turn up the heat, sprinkle in the Turmeric and toast for one minute. Add the chicken (including the paste) and fry each side for 1-2 minutes. 7 Pour in the stock and creamed coconut and bring to the boil. Lower the heat and simmer for 10 minutes. 8 Use two forks to shred the chicken into chunks and continue to simmer for a couple more minutes until the chicken is fully cooked. 9 Stir in the cooked, drained rice until fully combined with curry and is piping hot. 10 Serve with a scattering of fresh coriander.

About

Shredded Ginger Chicken Curry is simple, healthy and super tasty. Make this the next time you crave a curry instead of reaching for the delivery menu, I promise you won’t be disappointed.