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Chicken Curry with Papaya Coriander Salsa

Ingredients:

Curry Paste

Chicken

Papaya Coriander Salsa 

Jasmine rice, to serve

Method:

To make the curry paste combine all ingredients in a food processor and blitz to form a paste. Marinate chicken in paste for at least 1 hour or overnight.

Heat oil in a large pan over medium-high heat and cook chicken thighs in batches for a few minutes on each side to brown. Remove from pan and set aside.

Add a little more oil to the pan and fry onions for a minute, scraping the bottom of the pan to capture any sticky bits. Add chicken stock and scrape the bottom of the pan again. Add coconut milk, soy sauce, fish sauce, lime and sugar and stir to combine. Return the chicken and any juices to the pan. Simmer uncovered for 1 hour, stirring occasionally. If sauce requires more thickening simmer for a further 5-10 minutes.

Combine papaya coriander salsa ingredients in a bowl. Serve chicken with rice and salsa.