Quick chicken curry

Keep curry leaves handy for casual entertaining ideas, like this quick chicken curry.

• 2 tablespoons sunflower oil
• 500g skinless chicken thigh fillets, cut into 3cm pieces
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 long green chillies, seeds removed, finely chopped
• 2 teaspoons finely grated fresh ginger
• 2-3 tablespoons mild curry paste (such as tikka masala)
• 400g can chopped tomatoes
• 400ml coconut milk
• 2 tablespoons crunchy peanut butter
• 2 tablespoons chopped coriander
• Pappadums, to serve

Pilaf

• 1 3/4 cups (350g) SunRice Basmati Rice
• 20g unsalted butter
• 1 tablespoon sunflower oil
• 1 small onion, finely chopped
• 8 green cardamom pods, lightly bruised
• 1 cinnamon quill
• 1 teaspoon ground turmeric
• 12 fresh curry leaves (see note)

Energy 4068kJ	Fat saturated 23.00g
Fat Total 56.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 79.00g	Dietary Fibre 7.00g
Protein 35.00g	Cholesterol 112.00mg
Sodium 816.36mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 190°C.

2. Step 2

   Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Add the chicken, onion, garlic, chilli and ginger and cook, stirring, for 5 minutes or until chicken starts to brown. Add curry paste and cook, stirring, for a further 1 minute or until fragrant. Season, then stir in tomato, coconut milk and peanut butter until combined. Cover and bake for 45 minutes or until chicken is cooked through and the sauce has thickened. Stir through chopped coriander.

3. Step 3

   Meanwhile, for the pilaf, wash the rice under cold running water to remove any starch. Drain and set aside. Heat the butter and oil in a saucepan over medium-low heat. Add the onion and cook, stirring, for 5 minutes or until softened but not coloured. Add washed rice, spices and curry leaves, and stir for 1-2 minutes until fragrant. Add 2 cups (500ml) cold water and 1 teaspoon salt, increase heat to medium-high and bring to a simmer. Reduce heat to low. Cover and cook for 20 minutes. Remove from heat and stand, without removing the lid, for 5 minutes until the liquid is absorbed and rice is cooked.

4. Step 4

   Fluff the rice with a fork and serve with chicken curry and pappadums.

Fresh curry leaves are available from greengrocers. A good curry paste is essential, not only for curries and stir-fries, but for adding flavour to marinades and bastes, too. Stir 1 teaspoon through a salad dressing to liven it up.