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No-Fuss Fridays: Coconut Curry Chicken

No-Fuss Fridays: Coconut Curry Chicken We have the perfect no-fuss recipe to warm you up on this drizzly afternoon!

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Coconut Chicken Curry

Preparation: 30 minutes
Cooking: 75 minutes
Serves: 4


Ingredients:

1 packet of Spice Paste for Singapore Chicken Curry
1 whole chicken (~1kg), cut into 4 parts
1⅓ cups (300 mL) thick coconut milk
10 cloves garlic (70 g), peeled
2 onions(25 g), peeled and finely sliced
Grated zest (10 g), 2 lemon

Cooking method:

1.       Marinade the chicken with spice paste and lemon zest for at least 30 minutes.

2.       Put garlic and onion in a large roasting dish.  Place the marinated chicken on top of the garlic and onion mix.

3.       Pour coconut milk until it covers ⅔ of the chicken. Seal the dish tightly with aluminium foil.

4.       Pre-heat oven at 220°C (428°F). Bake the chicken in the oven for 45 minutes. Remove the foil and continue to bake for another 30 minutes until chicken skin turns golden brown.


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