Amira's Chicken Curry and Vegies (with coconut milk)

 

630g thigh fillets, diced

1 onion, chopped

2 tablespoons olive oil

4 cloves garlic, minced

1 tab curry powder “Keen’s” brand (Aust)

1 1/2 tablespoons tomato paste

120ml coconut milk

1 1/2 cups water, approx, to cover

1 zucchini, chopped round

1 carrot, chopped round

Fry onion in olive oil until golden, add crushed garlic and fry again.  Add curry powder and tomato paste, fry (you might like to add 2 tab of water at this stage to loosen the paste).  Then add thigh fillets and fry to coat for a few minutes. Then add the water, stir and cook for a few minutes. Then add the coconut milk.  Give a good stir.

Add lid and cook on medium heat for 20 minutes, stirring occasionally. 

Remove lid and add the carrot, cook for 10 minutes, lid on. Remove lid and then add the zucchini for the last 5 minutes.

You can either keep the lid on or remove lid for last 5 minutes depending on how much you would like the sauce to thicken. Removing the lid will thicken the currly slightly.

Serve with Basmati rice.

1 ½ large mugfuls of uncooked rice serves 5 people.  Cook rice according to packet instructions.