Name: Mild Indian chicken curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon oil; 750 gram chicken thigh fillets, cubed; 1 onion, halved, sliced; 2 tablespoon mild indian curry paste; 3 potatoes, diced; 1 cup (120g) frozen peas; 2 tablespoon raisins; 1/2 cup coriander leaves; steamed rice, natural yoghurt, diced tomato and red onion, to serve

Mild Indian chicken curry

Serves 4

Prep

15M

Cook

35M

Total

50M

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Ingredients

1 tablespoon oil

750 gram chicken thigh fillets, cubed

1 onion, halved, sliced

2 tablespoon mild indian curry paste

3 potatoes, diced

1 cup (120g) frozen peas

2 tablespoon raisins

1/2 cup coriander leaves

steamed rice, natural yoghurt, diced tomato and red onion, to serve

Method

1.Heat oil in a saucepan on medium. Cook chicken in batches, 3-5 minutes each, until brown. Remove from pan, set aside.

2.Cook onion, 5 minutes, until soft. Add curry paste, stir, 2 minutes, until fragrant.

3.Return chicken to pan with potato and 1 1/2 cups water. Reduce heat and simmer, 15 minutes, until potato is tender. Stir through peas and raisins and simmer, 5 minutes.

4.Serve with coriander, rice, yoghurt, and tomato and onion, if you like.

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Ingredients

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