Chicken and Vegetable Curry
4 people
20 minutes
10 minutes
Ingredients
- 10 - Cherry Tomatoes roughly chopped
- 1 tin Coconut Milk
- 1 tbsp Natural Yogurt for drizzling over dish
- 1 large Red Onion cut into quarters
- 1 - Red Pepper thinly sliced
- 1 bunch SuperValu Fresh Coriander
- 2 cloves SuperValu Garlic
- 1 - SuperValu Lime zest and juice
- 1 tbsp SuperValu Olive Oil
- 2 - SuperValu Partboned Chicken Breast
- 2 tbsp SuperValu Soy Sauce
- 200 g SuperValu Spinach
- 2 tbsp Thai Green Curry Paste
Method
- In a large frying pan over a medium heat, drizzle the oil and add thai curry paste and the chicken and onion.
- Cook for 5-6 minutes until the chicken is browned and cooked through.
- Add in the pepper, garlic, cook for 2 minutes, then add the coconut milk, lime zest and juice and soy sauce. Mix well.
- Simmer for 10 - 15 minutes covered with a lid or until the chicken is cooked through.
- Remove from the heat and add the cherry tomato, spinach, and sprinkle of coriander.
- Serve warm with jasmin rice and drizzled with some natural yoghurt.
