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Slow Cooked Coconut Chicken Curry

Such a delicious curry recipe, this dish is just divine! Definitely one we will cook again and again. So easy to make. ❤️

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Ingredients

500g baby potatoes
8 chicken thighs, skin-on and bone-in
Sea salt flakes
1 tablespoon extra virgin olive oil
100g Shemin’s Massaman Curry Paste or Shemin’s Indian Curry Paste
500ml chicken stock
400ml can coconut milk
1 stalk lemongrass, split (optional)
60ml kecap manis (or use 1tsp palm / brown sugar and 1tbsp soy sauce)
basil leaves, to serve
200g green beans, blanched

Method

Preheat oven to 200°C (400°F). Place the potatoes and chicken, skin-side up, in a deep-sided roasting tray. Sprinkle with salt, drizzle with oil and cook for 30 minutes.
Remove the chicken from the tray. Add the Shemin’s Massaman Curry Paste, stock, coconut milk, lemongrass and kecap manis, to the tray and mix to combine. Return the chicken to the tray, skin-side up. Cook for 40 minutes or until the potatoes are golden and the chicken is tender. Top with basil and pepper, and serve with green beans. Garnish with desiccated coconut if desired.

Serves 6

Products used in this recipe

Shemin's Massaman Curry Paste

Shemin’s Massaman Curry Paste

Shemin's Mild Curry Paste

Shemin’s Mild Indian Curry Paste

Shemin's Medium Indian Curry Paste

Shemin’s Medium Indian Curry Paste

Shemin's Hot Curry Paste

Shemin’s Hot Indian Curry Paste

Shemin's Chilli Free Curry Paste

Shemin’s Chilli Free Curry Paste

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