Easy Chicken Curry

• servings: 4 servings
• total time: 28 minutes

Ingredients

1 ½ tbsp oil ((vegetable, canola))

2 garlic cloves (, minced)

2 tsp ginger (, grated)

1/2 onion (, finely chopped)

500g / 1lb chicken thighs, sliced ((Note 1))

2 ½ tbsp curry powder ((Note 2))

270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))

1 ½ cups (375 ml) chicken stock low sodium

1/2 tsp salt

3/4 cup frozen peas

1/4 cup coriander / cilantro leaves (, chopped)

Directions

Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.

Add chicken and cook until it it changes from pink to white.

Add curry powder and cook for 2 minutes.

Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.

Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.

Serve over rice, noodles or mashed potato!

Nutrition

• Calories: 383 kcal
• Total Fat: 25 g
• Saturated Fat: 14 g
• Cholesterol: 118 mg
• Sodium: 295 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 29 g