Name: Lava cauldron curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 16 chicken drumettes; 1 large onion, thinly sliced; 1/2 cup red curry paste; 400 gram kumara, peeled, cut into chunks; 400 millilitre can coconut milk; 1 1/2 cup chicken stock; 1 bunch broccolini, cut into florets, stems sliced; 225 gram can pineapple pieces; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; 200 gram grape tomatoes, halved; basil leaves, to serve

Lava cauldron curry

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Serves 8

Prep

20M

Cook

30M

Total

50M

Ingredients

1 tablespoon vegetable oil

16 chicken drumettes

1 large onion, thinly sliced

1/2 cup red curry paste

400 gram kumara, peeled, cut into chunks

400 millilitre can coconut milk

1 1/2 cup chicken stock

1 bunch broccolini, cut into florets, stems sliced

225 gram can pineapple pieces

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

200 gram grape tomatoes, halved

basil leaves, to serve

Method

1.Heat half the oil in a wok or large frying pan on high; cook chicken, in two batches, 4-5 minutes each batch, turning until golden all over. Transfer to a plate.

2.Heat remaining oil in same wok; stir-fry onion 3-4 minutes, until golden. Add curry paste; cook, stirring, 1 minute, until aromatic.

3.Add kumara, coconut milk and stock. Bring to a simmer. Return chicken to wok; cook, partially covered, 8-10 minutes, until chicken is just cooked and kumara is tender.

4.Mix broccolini and pineapple through; simmer, uncovered, a further 2-3 minutes.

5.Stir in sauce, sugar and juice. Just before serving add tomatoes. Serve topped with basil leaves.

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Ingredients

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