Low carb: Baked Chicken Green Curry
My family is partial to a good curry and it really doesn't matter whether it is good old traditional "Boere" curry, Indian curry or this fabulous Thai Green Curry. I was only lately introduced to this wonderful dish on a cooking course in about 2008. I always thought that this dish is just way too much effort but was pleasantly surprised. If you aren't restricting carbs (like us in the past) then I highly suggest thickening the sauce with some maize flour and enjoying it over rice noodles or just plain rice. Absolutly devine!
However this dish is usaully made in a frying pan with some stir-fry veggies and sliced chicken breasts.. Hubby however accidently bought big chunky roast veggies and big chicken pieces. Not suitable for the quick go to dish I make in less than 30 minutes. So I would have had to boil (yuck) or roast the veggies before I can add them and I really didn't know how I was going to cook the chicken so it can be juicy. With all this I just decided screw it, I'm adding everything to the roasting pan. This worked so well because usually I'm stuck in front of the stove the whole time. This time I added everything and just left it to roast!
What you need:
- 8 chicken pieces
- 1 packet roast veggies (we used with courgettes, pumpkin, green pepper and red onions)
- 1 packet Thai Green Curry Paste
- 1 can coconut milk
- 1 small can coconut cream
- 1 tbsp fish sauce
- 1 tbsp xylitol
- 1 stock cube (I use the Knorr ones that look like jelly)
- 1/2 to 1 cup boiling water (less if you want a thicker sauce as the veggies etc all release some water)
- Take a big oven-safe roasting pan. Preheat the oven to moderate (180 degrees C)
- Place the veggies all in a single layer on the bottom of the pan.
- Squish the chicken pieces in between.
- In a measuring jug, add the stock cube first (I forgot!) and top with enough water to allow it to disolve.
- Add the curry paste, coconut milk and coconut cream, fish sauce and xylitol. Mix well.
- Top the chicken with the sauce. If you don't have enough sauce and some boiling water.
- Bake in the oven for 1 hour or until the chicken is cooked and tender.
- Eat with rice, cauli-rice, noodles or just as is.
Note: I like mine to be very saucy but not watery. Use a 1/4 cup almond flour mixed with some of the hot sauce and mixed back with the rest. Then put it bake into the oven for abou 15-20 mintes and the sauce will thicken up a bit. Or just use less water from the start. I added about 1 cup and it was way too much.
This really was good and will defenitly be used again and again. Especially in the coming winter!