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Ingredients

  • 1.5 tbsp oil (vegetable, canola)
  • 2 garlic cloves , minced
  • 2 tsp ginger , grated
  • 1/2 onion , finely chopped
  • 500g / 1lb chicken thighs, sliced (Note 1)
  • 2.5 tbsp curry powder (Note 2)
  • 270 ml / 1.25 cups coconut milk , full fat (9 oz) (Note 3)
  • 1.5 cups (375 ml) chicken stock low sodium
  • 1/2 tsp salt
  • 3/4 cup frozen peas
  • 1/4 cup coriander / cilantro leaves , chopped

Instructions

  1. Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
  2. Add chicken and cook until it it changes from pink to white.
  3. Add curry powder and cook for 2 minutes.
  4. Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
  5. Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
  6. Serve over rice, noodles or mashed potato!

recipe adapted >>>>>  here

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