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Chicken curry


Chicken curry

Chicken curry

Ingredients

  • 1 tablespoon oil
  • 750g chicken thigh fillets, cubed
  • 1 onion, halved, sliced
  • 2 tablespoons curry paste
  • 3 potatoes , diced
  • 1 cup (120g) frozen peas
  • 2 tablespoons raisins
  • ½ cup coriander leaves
  • Steamed rice, natural yogurt, diced tomato and onion salad, to serve

Method

  1. Heat oil in a large saucepan on medium. Cook chicken in batches for 3-5 minutes, until brown. Remove from pan and set aside. Cook onion in same pan for 5 minutes, until soft. Add curry paste and stir for 2 minutes, until fragrant.
  2. Return chicken to pan with potato and 1 ½ cups water. Reduce heat and simmer for 15 minutes, until potato is tender. Stir through peas and raisins and simmer for another 5 minutes.
  3. Top with coriander. Serve with steamed rice, a dollop of yogurt and tomato and onion salad as a side.
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