Feeds
4-6
Prep
20 mins
Cook
40 mins
Ingredients
- 6 chicken thigh fillets, each cut into 4 pieces
- 1 large onion, peeled and chopped
- 2 medium tomatoes, chopped
or half a can of tomatoes - 2 tablespoons cooking oil
- 2 tablespoons curry powder
or 2 tablespoons curry paste - 1 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 1 medium carrot, peeled and chopped
- Choose one of the following:
− 1 cup of frozen peas
− 2 zucchinis, chopped into 2 cm pieces
− A handful of green beans, chopped into 2 cm pieces - 1 cup chicken stock or water
- 1⁄2 cup coconut milk or 1 tablespoon of
plain flour mixed with 1⁄2 cup water
To serve
Steamed rice
Sprinkle with chopped coriander for extra zing
Let’s get cooking
Step 1
Heat the oil in a large saucepan. Add the onion and stir over low heat until the onions are soft and transparent (about 4-6 minutes).
Step 2
Add the curry powder/curry paste, salt and sugar, and stir over low heat for another 2 minutes.
Step 3
Add the tomatoes and the chicken. Cook for 5 minutes, stirring the whole time.
Step 4
Stir in the stock/water, the carrots and the green vegetables. Put the lid on the saucepan and turn up the heat. Bring to the boil.
Step 5
Once the curry is boiling, give it a good stir, put the lid back on and turn the heat down the lowest setting. Boil slowly for 15 minutes.
Step 6
After 15 minutes take off the lid and stir in either the coconut milk or the flour and water mixture. Cook for another 5 minutes with the lid off.
