Chicken & Vegetable Curry with Rice Vermicelli
This easy chicken curry is full of flavour and makes a great lunch or dinner for the family, perfect for the winter.
: 10 minutes
: 60 minutes
: 4 servings
4 chicken drumsticks
2 carrots, peeled, chopped
1/4 cabbage, chopped
50g tofu puffs
2 tablespoons curry paste
50ml light coconut milk
cooked rice vermicelli, to serve
fried shallot, to serve
Marinade the chicken with curry paste. Heat oil in a large stockpot. Fry the marinated chicken until fragrant.
Pour in the coconut milk and 2 cups of water. Bring to the boil.
Add in the vegetables and tofu. Cover and cook for 40 minutes until chicken is tender.
Season to taste. Mix.
Place rice vermicelli onto a bowl. Divide the chicken, vegetables & tofu among the bowls, pour over the curry. Sprinkle fried shallots and serve.
#Dangerous Dairy Competition
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.