Chicken And Pea Yellow Curry

• 1 tbsp oil
• 1 None onion, peeled and sliced
• 1 2/3 lbs boneless chicken thighs, chopped
• 3 1/2 tbsp yellow curry paste
• 1 1/2 cups chicken stock
• 2 None potatoes, peeled and cubed
• 1 cup coconut milk
• 4 oz frozen peas
• None None Cilantro, to serve
• None None Steamed rice, to serve
• None None Pappadums, to serve

1. Heat the oil in a large saucepan over medium heat. Saute the onion for 2-3 mins, until softened. Stir in the chicken pieces and curry paste and cook, stirring, for 5 mins or until lightly browned.
2. Add the stock and potatoes and bring to a boil. Reduce heat and simmer for 20 mins, until the potatoes are tender and the chicken is cooked through.
3. Stir in the coconut milk and peas and simmer for 5 mins. Top with the cilantro and serve with steamed rice and pappadums.

oil, onion, chicken thighs, chicken stock, potatoes, coconut milk, frozen peas, cilantro, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/26912 (may not work)