Chicken & Vegetable Curry
- 2 teaspoons oil
- 500g washed and peeled potatoes, cut into 2cm chunks
- 2 medium brown onions, halved, thinly sliced
- 1 tablespoon Simba Mbili curry powder
- 1 teaspoon Simba Mbili chicken Masala
- 500g chicken thigh fillets, trimmed of excess fat, cubed
- 250mls (1 cup) vegetable stock
- 125mls (1/2 cup) water
- 250g green beans, trimmed, halved diagonally
- 225g (1 1/2 cups) frozen peas
- 1/2 cup fresh coriander leaves, washed, dried
- 2 naan bread, to serve
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Heat oil in a large saucepan over medium heat. Add potatoes, onions and Simba Mbili curry powder and cook, stirring occasionally, for 5 minutes.
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Increase heat to high, add chicken and cook for 3 minutes. Add stock, Simba Mbili Chicken Masala, water. Bring to boil. Reduce heat to medium and simmer, uncovered, for 10 minutes. Add the peas and green beans and cook for a further 5 minutes. Stir through the coriander. Warm naan bread following packet directions. Serve the curry with warm naan bread.
