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chicken and broccoli. (PHOTO: Magazine Features)
Prep Time: 10 mins
Servings: 4
Cooking Time: 20 mins
Ingredients
- 20g - Butter
- 500g - chicken thigh fillets
- 2 - Sliced Onion
- 2cloves - Crushed Garlic
- 125ml - korma curry paste
- 1can - coconut milk
- 250ml - chicken stock
- 2 - diced tomato's
- 30ml - curry leaves
- 2 - heads of broccoli
- - salt
- - TO SERVE
- 80ml - flaked almonds
- 250ml - steamed rice
- - poppadums
Method
1 In a large saucepan, heat the butter on medium. Cook the chicken in two batches for 4-5 minutes each, until browned.
2 Transfer to a plate. In the same pan, cook the onions and garlic for 2-3 minutes until tender. Add the curry paste and cook, stirring, for 1 minute until fragrant. Stir in the coconut milk, stock and tomatoes. Add the broccoli and bring to the boil.
3 Reduce the heat to low. Simmer, covered, for 2-3 minutes. Season with the salt.
4 To serve Serve the curry sprinkled with the extra curry leaves and flaked almonds with the rice and poppadums on the side.
