- oil, for cooking
- 1 onion, diced
- 3 tbsp curry paste
- 500 g (1 lb 2 oz) skinless chicken thigh fillets, diced
- 250 ml (9 fl oz/1 cup) tomato purée
- 250 ml (9 fl oz/1 cup) chicken stock
- salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil and the onion and cook for 2–3 minutes, or until the onion just begins to soften. Stir in the curry paste and cook for 5–10 minutes, or until fragrant, but without burning.
Add the chicken and cook briefly for 2–3 minutes, just to brown the meat. Add the tomato purée and stock and bring to the boil. Season with the salt and pepper then reduce the heat and simmer for 15–20 minutes, uncovered. Serve with steamed rice.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.