Easy Chicken Curry
![1907 easy chicken curry curry v2](http://supervalue.imgix.net/assets/recipes/1907-easy-chicken-curry-curry-v2.jpg?&ch=Width,DPR&fit=crop&auto=format%2C%20compress&q=70)
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.