- Coconut Chicken Curry.jpg (30.5 KiB) Viewed 12 times
Takes: 30 minutes
Makes: 2 (batches, each serves 2)
No nutritional information available.
Ingredients
- 500g boneless, skinless chicken thigh fillets, quartered
- 1 onion, cut into thin wedges
- 1 tsp mild curry powder, plus 1 tsp extra
- 400ml can full fat coconut milk, shaken
- 400g can chopped tomatoes
- 350g broccoli, cut into florets
- 1 red pepper, deseeded and thinly sliced
- 180g - 200g green beans, halved crosswise diagonally
Method
1. Heat a deep non-stick frying pan over high heat. Add the chicken, cook for 2 minutes, stirring, or until starting to brown. Reduce the heat to medium. Add the onion and curry powder and cook for 2 minutes, stirring, or until soft and fragrant.
2. Stir in the coconut milk and tomatoes. Bring to the boil. Reduce the heat to low and simmer for 10 minutes.
3. Add the broccoli, pepper and green beans. Simmer, partially covered, for 5 minutes or until just tender. Transfer half to a large shallow bowl to cool completely. Cover and chill for up 2 days, then reheat in a saucepan until piping hot. Or freeze*.
4. Divide the remainder between 2 serving bowls. Serve sprinkled with toasted, chopped cashews and rice, if liked.
*To freeze, transfer the cooled half to a freezer-proof container and use within 2 months. Defrost overnight in the fridge before reheating.
¡SHARE TOPIC!