Page 258 - CMC Recipe Book

Method
Seal the chicken in a saucepan with half the oil - set aside. In the same pan fry off the onions, garlic and mushrooms.
Add the curry paste and the sealed chicken, pour over the chicken stock and bring to the boil.
Simmer, on a gentle heat, until the chicken is cooked through.
Finish the curry with coconut milk and fresh coriander.
Serve with either rice or noodles.