Poached Chicken with Curry Sauce

Ingredients:

Poached Chicken

• 500g Our Cow Free Range Chicken Breast 
• 2L chicken stock

Curry Sauce

• 1 tbsp olive oil
• 1 brown onion, diced 
• 1 tbsp garlic paste 
• 1-2 tbsp yellow curry paste 
• 1 can (400g) coconut cream
• ½ cup water 
• 1 tbsp soy sauce 
• 1 tbsp sweet soy sauce 
• 1 tbsp fish sauce 
• 1 tbsp cornflour 

To serve

• 1 bunch of bok choy 
• Rice 
• Chilli crisp 

Cooking Instructions

1. In a large pot, bring the chicken stock to a boil. Add the Our Cow Free Range Chicken Breasts and bring to the boil again. Turn off the heat and allow the chicken to sit in the stock for 25 minutes (don't remove the lid and leave the pot on the stove).
2. In a saucepan over medium heat, add olive oil and sauté the onion and garlic until translucent.
3. Add the curry paste and stir for 1 minute. Add the coconut cream and ½ cup water, and stir. Allow to simmer on a low heat for 5 minutes.
4. Add soy sauce, sweet soy sauce, and fish sauce, and stir. Mix corn flour with a tbsp of water in a cup, then tip it into the curry sauce and stir for 3-4 minutes until it has thickened. 
5. Steam bok choy until soft.
6. Slice the chicken and serve it with rice and cooked bok choy
7. Pour over sauce and top with a dash of chilli oil. 
8. Enjoy!