Quick chicken curry
With the simple combination of these delicious ingredients, you will be able to whip up this mid-week curry in no time at all.
(You can click on ingredients to see more related recipes)
|500 g||Chicken breasts|
|5 tbsp||Korma curry paste|
|200 g||Green beans|
|400 g||Chopped tomatoes|
|3 tbsp||Mango chutney|
|¾ cup||Chicken stock|
|400 ml||Coconut milk|
|½ cup||Fresh coriander|
|1 to taste||Salt & freshly ground pepper|
|2 tbsp||Toasted almonds|
- 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.