Name: Coconut Chicken Curry
Yield: 4 servings
Ingredients: 1 lb boneless chicken thighs, quartered; 1 None red onion, cut into thin wedges; 3 tsp mild curry powder; 14 oz can coconut milk; 14 oz can chopped tomatoes; 1 lb broccoli, cut into florets; 1 None red pepper, deseeded, thinly sliced; 1/2 lb green beans, halved diagonally; 2 oz dry roasted cashews, roughly chopped, to serve; 3 cups cooked long-grain white rice, to serve

Servings: 4 persons

1 lb boneless chicken thighs, quartered
1 None red onion, cut into thin wedges
3 tsp mild curry powder
14 oz can coconut milk
14 oz can chopped tomatoes
1 lb broccoli, cut into florets
1 None red pepper, deseeded, thinly sliced
1/2 lb green beans, halved diagonally
2 oz dry roasted cashews, roughly chopped, to serve
3 cups cooked long-grain white rice, to serve

1
Heat a deep, nonstick frying pan over high heat. Add chicken and cook, stirring, 2 mins, or until starting to brown. Reduce heat to medium. Add onion and curry powder and cook, stirring, 2 mins, or until onion is soft and curry powder is fragrant. Stir in coconut milk and tomatoes. Bring to a boil. Reduce heat to low and simmer 10 mins. Add broccoli, peppers and green beans. Simmer, partially covered, 5 mins, or until vegetables are just tender. Spoon into shallow serving bowls, sprinkle with cashews and serve with rice.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Coconut Chicken Curry

How did you like this recipe?