Chicken Recipes
Mt Barker Chicken
Print Recipe

Serves: 8
Prep time: 20 Minutes
Cooking time: 25 Minutes

Red Chicken Curry
(with Mt Barker Chicken Diced Leg Fillet)
The diced leg fillet is ideal for throwing into a curry and this Thai Red Curry is bursting with flavour.
• 800g Mt Barker Free Range Chicken Diced Leg Fillet
• 3 tbs peanut oil
• 2 tbs Thai red curry paste (gluten-free)
• 400ml coconut milk
• ½ cup chicken stock (gluten free)
• 750g butternut pumpkin, peeled, seeded, chopped
• 1 cup Jasmine Rice
• 200g snow peas, trimmed and halved diagonally
• 1 tbs fish sauce (gluten free)
• 1 tbs lime juice
• 2 tsp brown sugar
• ¼ coriander leaves, to serve
1. Heat 1 teaspoon of oil in a wok or large deep firing pan over high heat. Stir-fry one third of the chicken for 2 minutes or until brown. Transfer to a plate. Repeat in 2 more batches with remaining oil and chicken.
2. Reduce heat to medium. Add the curry paste to the wok, and stir-fry for 1 minute. Stir in the coconut milk, stock and pumpkin. Return the chicken to the wok. Bring to a simmer and cook for 15 minutes or until the pumpkin is tender and the chicken is cooked through.
3. Meanwhile, cook the rice in a large saucepan of boiling water according to packet directions.
4. Add the snow peas to the curry and cook for 2 minutes or until just tender. Stir in the fish sauce, lime juice and sugar. Serve with rice and top with coriander.