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

RELATED RECIPES

Tandoori-spiced chicken drumsticks

Chicken

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Baked Lemon Grass and Chilli Chicken

Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Stuffed pork loin chops

Pork

Preheat oven to 180 deg C. Heat 1 tablespoon of olive oil in a small pan and gently cook bacon and garlic until tender. Transfer finely chopped bacon rahers and finely chopped onion to a bowl and mix with fresh breadcrumbs, finely chopped sage, salt and pepper, grated...

The Butcher's Block

Sign up to The Butcher’s Block for weekly meat specials at the Mad Butcher, emailed straight to your inbox.