Quick chicken curry

Serves: 4
Time to make: 30 mins

Total cost: $ 19.60 / $ 4.90 per serve

(at time of publication)

Ingredients

oil spray
1 onion, sliced
2 tablespoons red curry paste
600g skinless chicken thighs
375ml light coconut-flavoured evaporated milk
6 cups frozen stir-fry mixed vegetables
2 tablespoons cornflourcornstarchX
3 cups cooked basmati rice
½ cup fresh coriandercilantroX, roughly chopped

Instructions

1 Heat a heavy-based saucepan over a medium heat with oil spray and gently fry onion. Once onion has softened add curry paste and cook for 3 minutes, stirring.

2 Increase heat to medium-high then add chicken. Cook until browned all over.

3 Add milk. Bring to the boil then reduce to a simmer. Cover and simmer for 5 minutes, stirring occasionally.

4 Add vegetables and simmer for 5-6 more minutes or until chicken and vegetables are cooked through. Mix cornflour with 5 tablespoons of the curry sauce. Return to pan and heat until thickened.

5 Serve with rice and top with coriander.

Nutrition Info (per serve)

Kilojoules 2520kJ

Calories 0.00cal

Protein 46g

Total fat 13g

–Saturated fat 4g

Carbohydrates 75g

–Sugars 24g

Dietary fibre 8g

Sodium 380mg

Calcium 370mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.