Chicken Curry

Chicken Curry

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How about a Thai-inspired chicken curry? This dish is bolstered by sweet potatoes and chick peas to fill up the whole family. Served with fresh coriander, basil and steaming jasmine rice, this easy chicken curry recipe is a blend of Thai and Indian spices that’s ready in just 20 minutes!

  • Recipe serves:4
  • Preparation time10 min
  • Cooking time20 min

Ingredients

  • 2 teaspoons vegetable oil
  • 500g chicken thigh fillets, skinless, cut into chunks
  • 1 medium sweet potato (kumera), peeled and cut into chunks (400g)
  • 1 packet Continental® Chow Mein Mince Recipe Base
  • 1 cup water
  • 1 x 270mL can reduced fat coconut milk
  • 1 x 400g cans chickpeas, drained
  • 2 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • 1 cup frozen peas
  • 2 tablespoons chopped coriander
  • 1 tablespoon finely shredded basil

Directions

  • Heat oil in large pan and brown chicken.
  • Add Recipe base, stirring.
  • Stir in water, coconut milk, chickpeas, fish sauce and sugar.
  • Bring to the boil, reduce heat,.
  • Add sweet potato and simmer, uncovered for 10 minutes, or until chicken and sweet potato is cooked.
  • Add peas and simmer 1 minute. Stir in herbs just before serving.
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