Photography: Dean Wilmot

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian, Thai
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low fat
Course: Lunch, Main
Favourite flavours: Chicken, Curry, Easy recipes, Spicy

Chicken curry

INGREDIENTS

1 tablespoon oil
750g chicken thigh fillets, cubed
1 onion, halved, sliced
2 tablespoons curry paste
3 potatoes, diced
1 cup (120g) frozen peas
2 tablespoons raisins
½ cup coriander leaves
steamed rice, natural yogurt, diced tomato and onion salad, to serve

METHOD

1. Heat oil in a large saucepan on medium. Cook chicken in batches for 3-5 minutes, until brown. Remove from pan and set aside. Cook onion in same pan for 5 minutes, until soft. Add curry paste and stir for 2 minutes, until fragrant.

2. Return chicken to pan with potato and 1 ½ cups water. Reduce heat and simmer for 15 minutes, until potato is tender. Stir through peas and raisins and simmer for another 5 minutes.

3. Top with coriander. Serve with steamed rice, a dollop of yogurt and tomato and onion salad as a side.