Indian chicken curry

Name: Indian chicken curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tsp olive oil; 6 x 150g single chicken breast fillets; 1 brown onion, cut into thin wedges; 1/4 cup Pataks Balti curry paste; 1 cup Massel salt reduced chicken style liquid stock; 400g can diced tomatoes; 500g kumara (orange sweet potato), peeled, cut into 2cm pieces; 200g green beans, topped, halved; 1 1/2 cups Basmati rice, cooked, to serve

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Cost: $4.00 /serving

Author : Alison Roberts

quick canned tomatoes green beans

Ingredients

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2 tsp olive oil6 x 150 grams single chicken breast fillets1 brown onion, cut into thin wedges1/4 cup Pataks Balti curry paste1 cup Massel salt reduced chicken style liquid stock400 grams can diced tomatoes500 grams kumara (orange sweet potato), peeled, cut into 2cm pieces200 grams green beans, topped, halved1 1/2 cups Basmati rice, cooked, to serve

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Instructions

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Step 1

Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until browned. Slice.

Step 2

Heat remaining oil in frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes. Add curry paste. Cook, stirring, for 1 minute. Add stock, tomatoes and kumara. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes.

Step 3

Add chicken to frying pan. Cover. Cook for 5 minutes. Add beans. Cook, covered, for a further 5 minutes or until chicken is cooked through. Serve with rice.