Recipe

Coconut chicken curry

Aug 31, 2011 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

  • 500 gram chicken thigh fillets, quartered
  • 1 red onion, cut into thin wedges
  • 3 teaspoon mild curry powder
  • 400 millilitre can coconut milk
  • 400 gram can diced tomatoes
  • 350 gram broccoli, cut into florets
  • 1 red capsicum, thinly sliced
  • 200 gram green beans, halved crosswise diagonally
  • 1/2 cup dry roasted cashews, coarsely chopped
  • 3 cup cooked long-grain white rice

Method

  • 1
    Heat a deep non-stick frying pan over high heat. Add chicken; cook and stir for 2 minutes or until starting to brown. Reduce heat to moderate. Add onion and curry powder; cook and stir for 2 minutes or until soft and fragrant.
  • 2
    Stir in coconut milk and tomatoes. Bring to the boil. Reduce heat to low. Simmer for 10 minutes.
  • 3
    Add broccoli, capsicum and beans. Simmer, partially covered, for 5 minutes or until just tender. Spoon into shallow serving bowls; sprinkle with cashews. Serve with rice.

Notes

You'll need to cook about 1 cup of rice.

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