This Australian Yellow Curry blend adds a light fruity curry flavour with Australian bushfoods; Lemon Myrtle, Anise Myrtle and Mountain Pepperleaf.
500g of diced chicken thighs
2 dessertspoons of Australian Yellow Curry
400g Coconut Milk
1 cup chopped celery, or any mixed combo of vegetables
1 cup of finely chopped carrots
Oil for cooking
Heat oil in pan to coat the bottom, when hot add the chicken pieces and fry until golden.
Don’t overload the pan with chicken, it’s best to cook in batches rather than all in the pan at the same time.1
Add the onion and stir fry until transparent.2
Add the vegetables.3
Sprinkle in 2 dessertspoons of Australian Yellow Curry.
Stir fry all together for approx 2 minutes.4
Add the Coconut Milk, stir and leave to slow cook for approx 1 hour.5
Let the coconut milk reduce until the right consistency for the curry is desired.
Check for flavour and add salt and pepper or chilli to increase hotness if desired.6