Indonesian Broccoli and Chicken Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely sliced
• 3 garlic cloves, crushed
• 2 cm piece of fresh ginger, grated
• 1 - 2 red chillies, finely chopped
• 500g chicken thighs, cut into bite-sized pieces
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 400ml coconut milk
• 150ml chicken stock
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 large head of broccoli, cut into florets
• 1 red pepper, sliced
• Juice of 1 lime
• 2 tablespoons fresh coriander, chopped

To serve

• 4 scallions, finely chopped
• 2 tablespoons chopped peanuts
• 2 heads of Pak Choi, steamed
• 4 small Naan breads

Method

1. Heat the vegetable oil in a large saucepan or deep frying pan over medium heat. Add the onion and fry for 5 - 7 minutes until soft. Stir in garlic, ginger, and chillies and cook for another 2 minutes until fragrant.
2. Add the chicken thighs and cook for 4 - 5 minutes, stirring frequently, until lightly browned. Sprinkle in the ground coriander, turmeric, and cumin, coating the chicken evenly with the spices.
3. Pour in the coconut milk and chicken stock, then add the soy sauce and fish sauce and stir. Simmer the curry on low heat for 15 minutes. Add the broccoli florets and red pepper to the pan. Cook for 5 - 7 minutes until the vegetables are tender but still vibrant.
4. Squeeze in the lime juice and stir through the chopped coriander.
5. Spoon the curry into bowls and garnish with scallions and peanuts. Serve with steamed Pak Choi and Naan bread.