Food

Easy Chicken Curry

This is a great curry to make ahead then simply reheat just before serving.
Michelle Grogan
8
15M
15M
30M

Ingredients

Method

1.

Heat 1 tablespoon rice bran oil in a large frying pan over medium heat. Add the onion and cook, stirring for 5 min. Stir in the curry paste and almond meal, cook 2 min.

2.

Add the coconut milk and chicken stock, bring to a simmer and cook for 8 min or until reduced slightly.

3.

Add the chicken and heat through for 5 min or until hot. Stir in the garam masala. Serve curry over cooked basmati rice. Serve with pappadums. Garnish with coriander sprigs.

Related stories