Chicken & Vegetable Curry

Name: Chicken & Vegetable Curry
Yield: 6 servings
Ingredients: 850 g Chicken; 180 g Onion; 180 g Carrot; 200 g Red pepper, red bell pepper; 150 g Peas, frozen; 3 piece Garlic, cloves; 20 ml Cooking oil; 20 g Mild curry powder; 400 g Canned tomatoes, chopped; 400 ml Coconut milk; 150 ml Water; ½ tsp Salt; Black pepper; 15 ml Lime juice; Herbs (optional)

Chicken and vegetables simmered in a mild coconut-tomato curry, finished with lime juice.

Serves 6

Ingredients

850 gChicken
180 gOnion
180 gCarrot
200 gRed pepper, red bell pepper
150 gPeas, frozen
3 pieceGarlic, cloves
20 mlCooking oil
20 gMild curry powder
400 gCanned tomatoes, chopped
400 mlCoconut milk
150 mlWater
½ tspSalt
Black pepper
15 mlLime juice
Herbs (optional)

Equipment

Method

Cut the chicken into pieces. Chop the onion, carrots and red bell pepper, and crush the garlic. Brown the chicken in the oil, then remove it from the pan.
Cook the onion and carrots in the pan until they begin to soften, then add the red bell pepper.
Add the garlic and mild curry powder and stir to coat the vegetables.
Add the chopped tomatoes, coconut milk, water and chicken. Cover and simmer for about 15 minutes.
Add the frozen peas and cook uncovered for another 5–10 minutes, until the chicken is cooked through and the peas are tender. Season with salt and pepper; finish with lime juice and optional herbs.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.