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- 1 red chilli, finely diced
- 2 garlic cloves, crushed
- Small thumb size piece ginger, peeled, finely grated
- 1 tsp garam marsala
- 4-5 curry leaves
- 800g chicken thigh fillets, diced
- 2 tbsp coconut oil
- 1 medium sweet potato, peeled, medium diced
- 2 tomatoes, diced
- 1 large onion, finely diced
- 1 cinnamon quill
- 1 can coconut cream
- 1 litre chicken stock
- ½ cup shaved coconut
- 1 large crusty bread roll
- Natural yoghurt, to serve
- Spring onion, finely sliced, to serve
- Coriander leaves, to serve
Place the chilli, garlic, ginger, garam marsala and curry leaves in a large bowl, add the chicken and combine.
Pour the coconut oil in a large saucepan over a medium-high heat, add the sweet potato, tomatoes and onion and cook for 2-3 minutes or until soft and tomatoes are juicy.
Add the chicken and marinade in the pan; add the cinnamon quill, coconut cream, stock and shaved coconut, simmer for 20-25 minutes or until the mixture has reduced by half and chicken has cooked through.
Use a bread knife to cut the tops off the bread roll. Use your hands to carefully scoop out the bread, making sure you leave some bread at the base of the rolls. Reserve the bread to dip into the curry.
Spoon the curry into the rolls, top with yoghurt, spring onion, coriander leaves and shaved coconut. Serve immediately.
Want to try out more of Miguel's recipes?
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