Chicken curry

Chicken curry

By
From
Cooking from the Heart
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
2 cups onion, diced
2 teaspoons garlic powder
440 g can peeled tomatoes, chopped
600g chicken thigh fillets, cut into 2 cm cubes
3 tablespoons vindaloo or green curry paste
1 cup chicken stock
1 cup frozen peas
coriander, to garnish

Method

  1. Heat the oil in a large saucepan over medium heat. Add the onion and fry until golden, then add the garlic powder and tomatoes, stirring until the mixture forms a thick paste.
  2. Add the chicken and stir until browned and cooked through.
  3. Stir in the curry paste, then add the stock and peas. Bring to the boil, then lower the heat. Cover and simmer for 20 minutes, or until the chicken is tender. Garnish with coriander and serve.
Tags:
Jewish
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