- 2 onions chopped, 2 cloves garlic chopped, 2cm fresh ginger chopped, handful fresh coriander, chopped, separate stalks, 2 red capsicum sliced, 1 carrot sliced, 1/2 head broccoli (small florets), Handful of green beans, 1 tablespoon curry powder, 200gm Light coconut milk, Chicken stock cube, 200ml water, 200gm cherry tomatoes, 4 skinless chicken thighs cut into 2cm chunks, Rice to serve, Mango chutney to serve
- Heat 1 tablespoon of oil in frying pan, medium heat, fry onion, carrot, broccoli, beans and capsicum until softened, about 10 minutes. Add garlic ginger and coriander stalks and fry for 3 minutes. Add curry powder and cook for 2 minutes then add chicken and cook further 3 minutes. Add coconut milk, stock cube and water, bring everything to the boil and cook for 10 - 12 minutes. Add the cherry tomatoes for the final 5 minutes. Serve with cooked rice and accompanying mango chutney. Top with coriander leaves to serve. Enjoy!
Brands and product used
- TCC - Light Coconut Cream