This Spicy Green Chicken Curry Chook is the perfect dish for the colder months for a meal with a kick.
I wouldn’t mind this one in the summer though.
For extra spice and heat add extra chilies, great for helping with those tickling throats during flu season so try it out and enjoy this saucy recipe!
Spicy Green Curry Chook is one of my all-time favorite winter comfort foods. It’s hearty and filling, and the perfect antidote to a cold night. The best part about it is that it’s packed full of flavor, thanks to the addition of green curry paste. The curry paste gives the dish a lovely kick of heat, and the chicken provides a delicious contrast in texture.
Go spicy for your liking. However, I always add a dollop of yogurt and coconut cream to cool things down. If you’re looking for a yummy and robust meal that will warm you from the inside out, I highly recommend Spicy Green Curry Chook. Just be warned – it’s not for the faint-hearted!
Curry is often thought of as an exotic dish, but it can be healthy and hearty as well.
This Spicy Green Curry Chook is a perfect example.
Packed with chicken, vegetables, and a zesty green curry sauce, it bursts with flavor. And, best of all, it’s ready in just 30 minutes.
So if you’re looking for a quick and easy curry recipe, this is the one for you. Just be warned: the curry paste is very spicy. If you’re not a fan of heat, you may want to use less curry paste or substitute it with another type of curry powder. But if you’re looking for a truly authentic curry experience, this Spicy Green Curry Chook is the real deal.
Melt Butter in a medium saucepan and stir in flour, cook a few minutes and move it around the saucepan so it doesn’t burn.
Reduce the heat, and using a whisk, mix in the Greek yogurt to make a paste.
Combine the green curry paste and coconut cream with a whisk until smooth. If it’s too thick, use boiled water to thin the consistency.
Splash a little olive oil in a frypan and add the brown onion and chopped chicken. Push to the outside of the pan and splash a little more oil in the middle and cook your capsicum and veggies (and chillies if you’re keen for a spicy night), Mix your chicken in and finish cooking.
Pour over the curry base and simmer all together for 10 mins.
Serve with steam rice.