Page 37 - Just Better Care Illawarra and Southern Highhlands Recipe book
P. 37
36
Ingredients
•
1 ½ tbsp of oil (vegetable
or canola)
•
2 garlic cloves (minced)
•
2 tsp of grated ginger
•
½ onion, finely chopped
•
500g chicken thighs
(sliced)
Heat oil in a skillet over medium high
heat.
Cook garlic, ginger and onion for 3
minutes until onion is translucent.
Add chicken and cook for 15 minutes
until chicken starts to brown.
Add curry powder and cook for 2
minutes.
1
2
3
4
Add coconut milk and chicken stock
and stir.
5
•
2 ½ tbsp of mild curry powder
•
1 ¼ cups of coconut milk
•
1 ½ cups (375 ml) of chicken
stock low sodium
•
½ tsp of salt
•
¾ cup of frozen peas
•
¼ cup of coriander/cilantro
leaves (chopped)
Optional:
•
Chilli as desired (if you
prefer your curry to be
spicy)
Multiple Servings
Mild Chicken Curry
Method
6 Lower heat to medium and
simmering for 10 minutes until
sauce reduces and thickens.
7 Add peas and salt. Then proceed
to cook for a further 2 minutes.
Tip: Taste to see if it needs more
salt.
8 Garnish with coriander.
Tip: Serve over rice, noodles or
mashed potatoes.
Made for Just Better Care
Illawarra & Southern Highland
