Simple Chicken Curry

17/12/2020
Yields6 Servings

Classification

NSW:  EVERYDAY   ACT: AMBER

Ingredients

 2 tbsp canola oil
 500 g chicken breast or thigh fillets, trimmed and cut into cubes
 1 brown onion, cut into thin wedges
 2 garlic cloves, finely chopped
 2 tbsp curry paste (green or red)
 1 x 400mL can reduce- fat coconut milk

Method

1

Heat half of the oil in a wok or large frying pan over medium-high heat then add the chicken and cook until golden (approx. 3-4 mins), stirring occasionally.

2

Add remaining oil to wok, add onion and garlic, and cook for 3 mins, stirring often.

3

Add curry paste and stir until aromatic (approximately 1 minute).

4

Stir in coconut milk and bring to the boil. Reduce heat to low and return chicken to wok.

5

Cover and simmer until chicken is tender (approximately 15-20 minutes).

6

Serve with rice.

Ingredients

 2 tbsp canola oil
 500 g chicken breast or thigh fillets, trimmed and cut into cubes
 1 brown onion, cut into thin wedges
 2 garlic cloves, finely chopped
 2 tbsp curry paste (green or red)
 1 x 400mL can reduce- fat coconut milk

Directions

1

Heat half of the oil in a wok or large frying pan over medium-high heat then add the chicken and cook until golden (approx. 3-4 mins), stirring occasionally.

2

Add remaining oil to wok, add onion and garlic, and cook for 3 mins, stirring often.

3

Add curry paste and stir until aromatic (approximately 1 minute).

4

Stir in coconut milk and bring to the boil. Reduce heat to low and return chicken to wok.

5

Cover and simmer until chicken is tender (approximately 15-20 minutes).

6

Serve with rice.

Simple Chicken Curry