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45 ml olive oil
1 onion — finely chopped
2 garlic cloves — chopped
30 ml fresh ginger — finely chopped
100 g red curry paste
800 g canned coconut milk
2 lemons — juice and zest
salt and freshly ground black pepper
Handful of fresh coriander
6 chicken pieces — thighs and drumsticks
6 poppadums — to serve
oil — for frying
plain yoghurt — to serve


Preheat oven to 180°C.

Heat olive oil in a large pot and stir-fry onion, garlic, ginger and curry paste for 1 minute.

Add coconut milk, lemon juice and zest. Season well with salt and pepper. Leave to simmer for 10 minutes, stirring every now and then. Add coriander and stir through.

Place chicken in an ovenproof dish and pour curry mixture over. Season well with salt and pepper. Cover dish with foil and bake in oven for 25 minutes. Remove foil and bake uncovered for 15-20 minutes or until chicken is falling off the bone.

Fry poppadums according to instructions on packet. Serve chicken with poppadums and yoghurt.


Article written by: Food24

Photo credit: Food24


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