Quick Chicken Curry

INGREDIENTS

- 2 Tbsp Oil
- 1 Onion
- 1/2 tsp Pepper
- 1 Red capsicum
- 500g Chicken breasts
- 5 Tbsp Korma curry paste
- 200g Green beans
- 400g Chopped tomatoes
- 3 Tbsp Mango chutney
- 3/4 cup Chicken stock
- 400ml Coconut milk
- 1/2 cup Fresh coriander
- 1 to taste Salt & freshly ground pepper
- 2 Tbsp Toasted almonds

Serves :

Cooking time:

METHOD

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.

Recipe from bite.co.nz

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