Chicken curry

  • Preparation 25 min
  • Cooking 40 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • Olive oil
  • 1 kg (2 lb) boneless, skinless chicken thighs
  • 1 Spanish onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 carrots, peeled and cut into thick rounds
  • 1/2 tsp dried parsley
  • 1 can 400 ml (14 oz) light coconut milk
  • 1 can 540 ml (19 oz) diced tomatoes
  • 1/2 cup (125 ml) fresh cilantro, chopped, plus extra for garnish
  • 1/2 cup (125 ml) chicken broth
  • 1 1/2 tbsp curry powder
  • 1 tbsp freshly grated ginger
  • 1/2 tsp ground paprika
  • 200 g (7 oz) sugar snap peas, trimmed
  • Salt and freshly ground pepper

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Preparation

  • In a large pot over medium heat, drizzle in olive oil and brown the chicken for 6 to 7 minutes. Season with salt and pepper. Transfer the chicken to a plate and set aside.
  • In the same pot, still over medium heat, add the onion, garlic, carrots, dried parsley, and a small drizzle of olive oil. Cook, stirring regularly, for 4 to 5 minutes until lightly golden.
  • Return the chicken to the pot. Add all remaining ingredients except the sugar snap peas. Season with salt and pepper and mix well. Bring to a boil, reduce heat, and simmer at a steady bubble for 20 minutes, stirring regularly.
  • Add the sugar snap peas and continue cooking for 5 minutes.
  • Serve over basmati rice, with naan bread, and garnish with fresh cilantro.