Looking for a hearty meal that delivers big flavour without spending hours in the kitchen? My Kitchen Rules winner Justin Rolleston has the answer.
The father of three has built a loyal following by sharing simple, fuss-free recipes that pack a punch, encouraging more families, and especially more dads, to get confident in the kitchen.
Justin joined Sunrise to cook one of his favourite winter dishes, an African coconut chicken curry that’s rich, comforting and perfect for a busy weeknight dinner.
Know the news with the 7NEWS app: Download today Arrow
Ingredients
Prep Time
15 mins
Cook Time
45 mins
Serves
4–6
The Chicken
– 4 chicken thigh fillets, skin-on and bone-in
– 4 chicken drumsticks
– ¾ tsp cooking salt
– ½ tsp black pepper
The Curry
– 2 tbsp coconut oil
– 1 brown onion, finely diced
– 3 garlic cloves, finely minced
– 2 tsp ginger, finely minced
– 1 tbsp ground coriander
– ½ tbsp ground cumin
– ½ tbsp turmeric
– 1 tsp chilli powder or cayenne pepper (optional)
– 400g full-fat coconut milk
– 400g crushed tomatoes
– 1¼ tsp cooking salt
– 2 tbsp lemon juice
– ½ cup coriander leaves
To Serve
– Basmati rice
– Flatbreads or roti
Method
1. Pat chicken dry and season with salt and pepper.
2. Brown chicken thighs skin-side down until golden, then brown drumsticks.
3. Remove chicken and sauté onion until softened.
4. Add garlic and ginger, then stir through spices.
5. Add coconut milk and crushed tomatoes.
6. Return chicken and juices back into the pot.
7. Simmer covered for 10 minutes, then uncovered for 20 minutes.
8. Finish with lemon juice and coriander.
9. Serve with rice and warm flatbreads.
