Chicken and Vegetable Curry

Ingredients

• Vegetable oil20 ml
• Brown onion150 g
• Garlic15 g
• Curry powder13 g
• Tinned chopped tomatoes400 g
• Coconut milk400 ml
• Chicken thigh fillets500 g
• Potatoes600 g
• Frozen peas150 g
• Basmati rice300 g

Method

1. Heat 20ml vegetable oil in a large saucepan or pot over medium heat.
2. Add 150g brown onion, chopped, and 15g garlic, minced, and cook until softened.
3. Add 13g curry powder and cook for 1 minute until fragrant.
4. Add 400g tinned chopped tomatoes and 400ml coconut milk.
5. Bring to a simmer.
6. Add 500g chicken thigh fillets, cut into bite-sized pieces, and 600g potatoes, peeled and cubed.
7. Cover and simmer for 20-25 minutes, or until chicken is cooked and potatoes are tender.
8. Stir in 150g frozen peas in the last 5 minutes of cooking.
9. Season with salt and pepper to taste.
10. Serve with 300g basmati rice, cooked separately.