Quick chicken curry

Photographer: Carolyn Robertson

Serves: 4

Time to make: 30 mins

Ingredients

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spray oil

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

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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.

Variations

Make it gluten free: Use gluten-free varieties of curry paste and cornflour.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 2520 kJ

Protein 46 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 75 g

Sugar 24 g

Dietary fibre 8 g

Sodium 380 mg

Calcium 370 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.