Easy Chicken Curry
This chicken curry is simple and full of flavour, making it the perfect midweek meal.
Kept in an airtight container, this curry can last up to 4 days.
Ingredients
- 1 tbsp olive oil
- 2 brown onions, finely sliced
- 185g Thai yellow curry paste
- 500g skinless chicken thigh fillets, cut into 4 pieces each
- 270ml coconut milk
Method
- Heat oil in a large, deep casserole saucepan over medium-high heat. Add onion and curry paste and cook for 2 minutes. Add chicken and cook, stirring, for 6 minutes or until browned.
- Add coconut milk and 1 cup of water and bring to a boil. Reduce heat to low and cover and simmer for 25 minutes. Divide among serving bowls and serve.
