Country Range chicken curry and basmati rice with sambals

12:38 (GMT+2) Tue, 11 Dec 2018

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4 x Chicken thighs
2 x tbls OIive oil
Salt and pepper
1 tin Coconut milk
1 x Red pepper

Curry paste:
1 x medium onion chopped
1 x clove garlic
½ inch ginger
1 x hot chilli
1 tsp fish sauce
1 tsp turmeric

1 tbls olive oil                                                                                                                                                  

Juice of 1 lime
Small bunch coriander

2 tomatoes, diced
½ small red onion, diced
Coriander leaves, chopped
Juice of 1 lime
Salt and pepper


Make curry paste:

Add all ingredients to blender and blitz to a paste.

Next step:

Remove skin from chicken thighs and season with salt and pepper.

In a heavy-based pan, add 2 tbls of olive oil and brown chicken evenly.

Add coconut milk

Add 2 – 3 tbls curry paste

Season with salt and pepper

Cook for 15 – 20 min

Move to a plate.

Garnish with fresh coriander.

Serve with cooked basmati rice and prepared tomato and onion sambal.

Spring onion
Salt and pepper
Tomato and onion sambal served on top of the curry or in small bowl on the side.