QUICK CHICKEN CURRY
QUICK CHICKEN CURRY
Ingredients
- 1 tbsp olive oil
- 1 onion
- chopped
- 200g/7oz boneless chicken thighs
- diced
- 2 tsp medium curry powder
- pinch of chilli powder
- 1 tsp turmeric
- 150g/7oz frozen peas
- defrosted under the tap
- 140g/14oz brown basmati rice
- cooked according to packet instructions
- mango chutney
- to serve
Directions
- Heat the oil in a pan and fry the onion for a few minutes
- to soften. Add the chicken and fry until the chicken is browned all over.
- Add the curry powder
- chilli powder and turmeric and stir to coat the chicken in the spices.
- Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes
- or until the chicken is cooked through.
- Remove from the heat and serve with brown basmati rice and any pickles or chutneys you have to hand.
