Chicken & Kumara Coconut Curry

Name: Chicken & Kumara Coconut Curry
Cuisine: New Zealand
Ingredients: 1 kg Chicken thighs (boneless, diced); 1.2 kg Orange kumara (cubed); 400 ml Coconut milk; 400 ml Low-sodium chicken stock; 2 large Onion (chopped); each 1 tbsp Garlic & ginger (minced); 3 tbsp Curry powder or paste; 200 g Frozen peas; 2 tbsp Olive oil; for serving Fresh coriander

A recipe from New Zealand.

🇳🇿 New ZealandcurrychickenkumaracoconuthighProteinhighCarbonePotfamilyStyleflavourfulbeginnerFriendly

Nutrition (per serving)

460Calories

42 gProtein

48 gCarbs

18 gFat

10 gSugar

700 mgSalt

Ingredients

1 kg Chicken thighs (boneless, diced)
1.2 kg Orange kumara (cubed)
400 ml Coconut milk
400 ml Low-sodium chicken stock
2 large Onion (chopped)
each 1 tbsp Garlic & ginger (minced)
3 tbsp Curry powder or paste
200 g Frozen peas
2 tbsp Olive oil
for serving Fresh coriander

Method

Heat oil in large pot, brown chicken in batches. Remove.
Sauté onion, garlic and ginger 5 min. Add curry powder/paste, cook 1 min.
Return chicken, add kumara, coconut milk and stock. Bring to simmer.
Cook covered 25–30 min until chicken cooked and kumara tender. Stir in peas last 5 min.
Serve with rice and fresh coriander – fragrant NZ chicken-kumara curry.