- 513g chicken thigh fillet pieces
- 2 onions, diced
- 2 cloves garlic
- 2 tbsp medium curry powder
- 400ml reduced-fat coconut milk
- 1 tbsp tomato purée
- 150ml water
- 125g carrots, sliced
- 2 aubergines, cubed
- 150g green beans
- 2 tsp cornflour
- Fresh coriander, to serve
- Basmati rice, to serve
- Poppadums to serve
Cook 513g chicken thigh fillet pieces in 1 tbsp olive oil until brown. Remove and set aside.
Cook 1 tbsp olive oil and 2 diced onions. Add 2 garlic cloves and 2 tbsp medium curry powder. Stir over a low heat for 1 minute. Add the chicken.
Add 400ml reduced-fat coconut milk, 1 tbsp tomato purée and 150ml water, then simmer for 10 minutes. Add 125g sliced carrots and 2 cubed aubergines. Simmer gently for another 10 minutes.
Add 150g green beans and simmer for 5 minutes.
Mix 2 level tsp cornflour with 2 tbsp water and stir in with fresh coriander. Cook for a minute. Serve with cooked basmati rice and poppadums.