This is very easy to make and can be served with rice or mashed potato
Ingredients
1.5 tbsp Vegetable oil
2 garlic Cloves minced
2 tsp Ginger grated or minced
1/2 Onion finely chopped
500g Chicken thighs, cut into cubes
2.5 tbsp Curry powder
270 ml / 1.25 cups Coconut milk
1.5 cups (375 ml) Chicken stock
1/2 tsp Salt
3/4 cup Frozen Peas, Corn & Carrot
1/4 cup Coriander (optional)
Instructions
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 until it it changes from pink to white.
Add curry powder and cook for 2 minutes.
Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
Add frozen veg and salt. Cook for a further 2 to 4 minutes, then taste to see if it needs more salt.
Garnish with coriander. (optional)
Serve over rice or mashed potato!
