Chicken Massaman Curry

SERVES 4

INGREDIENTS:

4-6 Chicken Thigh Cutlets (skin on, bone in)

1/3-Cup Massaman Curry Paste

1 TBLS Lemongrass (minced)

2 Cloves Garlic (minced)

3 Shallots (sliced thinly)

250ml Chicken Stock

1 Bay leaf

400ml Coconut Milk

1 Brown Onion (chopped roughly)

1 Large Sweet Potato (cubed 3cm)

1 Large Carrot (cubed 3cm)

2-3 Dirty Potatoes (skinned, cubed 3cm)

3 TBLS Coconut Oil

1-Cup Basmati Rice

METHOD:

1. Preheat oven to 200°C

2. Heat Oil in a large non-stick fry pan over a high heat. Add chicken thigh cutlets skin side down, fry until skin turns golden in colour, turn and repeat

3. Remove from pan and place on a baking tray, reduce oven to 180°C, and bake chicken for 40 minutes or until cooked through.

4. Meanwhile, heat 1 TBLS coconut oil in a heavyset pot or cast iron pot; add lemongrass, garlic and onion, and saute until fragrant. Add the curry paste, chicken stock, bay leaf and coconut milk.

5. Add potato, sweet potato and carrot, stir to combine, bring to the boil and then reduce heat and simmer covered for 15-20 minutes or until vegetables are cooked. Stir through shallots.

6. Meanwhile, cook rice as per packet instructions.

7. Divide rice and curry among bowls and top with crispy skin chicken thighs.

*OPTIONAL