SINGAPORE-STYLE NYONYA CURRY
GF member Suzanne Bloor shares her go-to Friday night dish: a simplified chicken curry with South East Asian influences. Ideal for a family of four
Provided by Suzanne Bloor
Categories Dinner
Time 1h28m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put 200ml water and the curry paste in a large ovenproof saucepan. Stir and bring to a gentle simmer over a low heat until the mixture is fragrant.
- Add the chicken, potatoes, carrots and onion, season and stir well to combine. Turn up the heat to medium and bring to the boil, stir in the coconut milk, then bring back to the boil. Remove from the heat, cover the pan and transfer to the oven to cook for 1 hr 15 mins, removing the lid after 45 mins, or until the veg is tender but not quite falling apart, and the chicken is cooked through. The curry should have a broth-like consistency. Check for seasoning.
- Serve in shallow bowls over rice, with some naan breads on the side, if you like. Will keep covered in the fridge for up to two days.
Nutrition Facts : Calories 320 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
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