Chicken And Green Peas Curry

"Get this delicious and easy-to-follow Chicken Curry with Peas and Tomatoes. Potatoes and peas make this curry a meal-in-one. This is a very healthy and tasty dish"

Serves: 4
Prep: 10 minutes
Cook: 20 minutes

NUTRITION: 2333kJ 

23g fat (11.5g sat)

30.5g protein

53g carbohydrate;

5g fiber

Ingredients:

2 teaspoons vegetable or peanut oil

1 onion, halved, thinly sliced

500g chicken thigh fillets, chopped

¼ cup yellow curry paste
1  tomato, chopped

1 large chicken stock cube

2 waxy potatoes, coarsely chopped

270ml can light coconut milk

1 cup frozen peas

Coriander sprigs, to serve

3 cups cooked long-grain
white rice

Directions:

1. Heat oil in a large deep frying pan over moderate heat. Cook and stir onion for 2 minutes or until soft. Add chicken, cook and stir for 3 minutes or until browned. Add curry paste and tomato, cook and stir for 2 minutes or until fragrant.
2. Add crumbled stock cube, 1 cup water and potatoes to pan. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until the potatoes are tender.
3. Stir in coconut milk and peas; simmer, uncovered, for 3 minutes or until it has thickened slightly. Top with coriander. Serve with rice