Quick chicken curry
Please log in to save or rate. Serves: 4Time to make: 30 mins
Total cost: $20.20 / $5.05 per serve
(at time of publication)
- 1 onion, sliced
- 1 1/2 tablespoons red curry paste
- 600g chicken thigh fillets
- 375ml can coconut-flavoured light evaporated milk
- 6 cups frozen stir-fry mixed vegetables
- 2 tablespoons cornflour
- 1/2 cup fresh coriander leaves, roughly chopped
- 3 cups cooked basmati rice
Nutritional information (per serve)
Instructions
Step 1 Spray a large saucepan with oil and place over medium heat. Add onion and cook for 3–4 minutes, until softened. Add curry paste and cook for 3 minutes, stirring constantly.
Step 2 Increase heat to medium-high, add chicken and brown all over.
Step 3 Add evaporated milk, bring to the boil, then reduce to a simmer. Cover and simmer for 5 minutes, stirring occasionally.
Step 4 Add vegetables to pan and simmer for 5–6 minutes, or until chicken and vegetables are cooked through.
Step 5 Transfer 5 tablespoons curry sauce to a bowl and combine with cornflour. Return to pan and heat until sauce thickens.
Step 6 Garnish curry with coriander and serve with cooked rice.
Variations
Transform this into an Indian curry by replacing the red curry paste with Tandoori curry paste. Add sliced capsicum and a few pieces of mini naan bread.
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