Coconut Chicken Curry
- 1 pound boneless chicken thighs quartered
- 1 red onion cut into thin wedges
- 3 teaspoons mild curry powder
- 14 ounces coconut milk
- 14 ounces chopped tomatoes
- 1 pound broccoli cut into florets
- 1 red pepper deseeded, thinly sliced
- 1/2 pound green beans halved diagonally
- 2 ounces roasted cashews roughly chopped, to serve
- 3 cups long grain white rice cooked, to serve
- Heat a deep, nonstick frying pan over high heat. Add chicken and cook, stirring, 2 mins, or until starting to brown. Reduce heat to medium. Add onion and curry powder and cook, stirring, 2 mins, or until onion is soft and curry powder is fragrant. Stir in coconut milk and tomatoes. Bring to a boil. Reduce heat to low and simmer 10 mins. Add broccoli, peppers and green beans. Simmer, partially covered, 5 mins, or until vegetables are just tender. Spoon into shallow serving bowls, sprinkle with cashews and serve with rice.
chicken, red onion, curry powder, coconut milk, tomatoes, broccoli, red pepper, green beans, cashews, long grain white rice
Taken from www.yummly.com/recipe/Coconut-Chicken-Curry-1400496 (may not work)