Quick chicken curry
Publication: NZ Woman's Weekly
With the simple combination of these delicious ingredients, you will be able to whip up this mid-week curry in no time at all.
Ingredients
| 2 Tbsp | Oil |
| 1 | Onion |
| ½ tsp | Pepper |
| 1 | Red capsicum |
| 500 g | Chicken breasts |
| 5 Tbsp | Korma curry paste |
| 200 g | Green beans |
| 400 g | Chopped tomatoes |
| 3 Tbsp | Mango chutney |
| ¾ cup | Chicken stock |
| 400 ml | Coconut milk |
| ½ cup | Fresh coriander |
| 1 to taste | Salt & freshly ground pepper |
| 2 Tbsp | Toasted almonds |
Directions
- Heat the oil in a large frying pan or wok. Add roughly chopped onion and peppers and cook for 3 to 4 minutes until onion is golden and peppers have softened.
- Stir in the chicken and curry paste and cook, stirring, for a couple of minutes.
- Add the green beans( halved), chopped tomatoes, mango chutney, stock and coconut milk and simmer for 10 minutes.
- Stir through chopped coriander, season and then sprinkle with almond flakes before serving with rice and naan bread.
https://www.eatwell.co.nz/recipe/2231/Quick-chicken-curry/
Comments
a_busby
added 2203 days agoWhat can the coconut milk be substituted with?
admin
added 2134 days agoHi there, You can substitute the coconut milk with skim evaporated milk, low fat yoghurt with a shot of coconut essence should do the trick.
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