Condensed milk chicken curry recipe

This creamy chicken curry is made with massaman curry paste and sweetened condensed milk, which adds a creamy flavour and sweetness that the whole family will love. It’s a super-easy recipe to make and perfect for weeknight dinners.

12 Ingredients

* 1 tbsp peanut oil

* 600g chicken thigh fillets, trimmed, and cut into 3cm pieces

* 1 brown onion, coarsely chopped

* 80g (1/3 cup) massaman curry paste

* 270ml can coconut milk

* 1/2 x 170g tube sweetened condensed milk

* 1 tbsp soy sauce

* 2 coliban potatoes, cut into 2cm pieces

* 200g green beans, trimmed, halved

* 1 tbsp fresh lime juice

* 1/4 cup fresh coriander leaves

* 2 tbsp roasted salted peanuts

3 Method / Steps

Step 1

Heat the oil in a medium saucepan over medium-high heat. Add the chicken and cook for 4 minutes on each side or until golden. Transfer to a plate.

Step 2

Add the onion to the pan and cook, stirring, for 3-4 minutes or until browned. Add the massaman paste and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, condensed milk and soy sauce and bring to a simmer. Add 160ml (2/3 cup) water and stir until combined. Bring to a simmer.

Step 3

Return chicken to pan. Add potato. Reduce heat to medium. Simmer, uncovered, for 10-12 minutes or until chicken is cooked through and the sauce has thickened. Add the beans and cook, covered, for 5 minutes or until tender-crisp. Stir in the lime juice. Sprinkle with coriander and peanuts to serve.

source – cooking365coza