Sunshine Coast Catering – Coconut Chicken Recipe

Chef Santosh  |  Private Chef/Caterer Sunshine Coast  |  March 26 2018

Sunshine Coast Caterer, Santosh from Talking Turkey, shares how to cook Coconut Chicken Curry with Baby Corn.

No matter what time of the year, my Coconut Chicken and Baby Corn Curry is a delicious easy dinner recipe. When in season, it’s made with fresh, season sweet corn giving it a wonderful texture and sweetness to compliment the exotic, spicy curry flavours! When I saw the first sweet corn ears pop up at my local grocery store I knew I had to share it! You can create your own variation with curry paste, make it in bulk, and freeze it in your ice trays.

Using this same principle you can recreate this dish by switching out the protein to either fish, prawn, lamb or even turn it into a vegetable curry.

It’s no surprise that my Indian roots can be found a little in some of my menus.  I have a delicious South Indian style mixed seafood and coconut curry on my shared platters menu currently.  It’s a great dish to share among friends and families. Why not take a load off for your next celebration and have me cook for you… I have a range of set menus and love to create custom menus too.  You can contact me here.

Coconut Chicken Curry With Baby Corn

Serve 4

Ingredients

• 400g chicken breast cut in small pieces
• 2tbsp oil
• ½ onion thinly sliced
• 1 tsp turmeric powder
• 400ml coconut cream
• ¼ cup diced baby corn
• ¼ cup broccoli florets
• ¼ cup capsicum diced
• ¼ cup beans sliced

Curry Paste

• 20g roughly chopped ginger
• 20g roughly chopped garlic
• ½ bunch fresh coriander
• 3 green chili
• 3tbsp desiccated coconut

Method

1. First make the curry paste:  Put all the ingredients in an appropriately sized blender to make a smooth paste and add a little water as required.
2. Heat a fry pan on medium to high heat with oil.
3. Then spread around the onion in pan and then resting the pieces of chicken evenly on top.
4. Put a lid on top and cook for 2 minute on medium to high heat.
5. Turn the chicken and add turmeric powder, curry paste and give a good stir to mix all the spices evenly.
6. Add coconut cream and season with salt and pepper. Put the lid back on and bring it to gentle simmer.
7. Add in vegetables, mix them all to coat with sauce and put the lid back on for another minute or two.
8. Finish with crushed peanut. Serve with steam rice, bread or noodles.

Santosh is a private chef and caterer who lives and works on the Sunshine Coast, Queensland.  His passion is making delicious food that his guests love using the freshest ingredients!  You can see him in action cooking this delicious recipe in the video below.