Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic, ginger and all the spices and cook for 1 minute until it smells warm and fragrant.
- 3
Add the chicken and tomato purée and stir for 3 minutes until the chicken is coated.
3 min - 4
Pour in the coconut milk, water and salt. Simmer gently for 20 minutes until the chicken is cooked and the sauce has thickened.
20 min - 5
Meanwhile cook the rice in boiling water for 12 minutes and drain.
12 min - 6
Stir the peas into the curry for the last 3 minutes. Serve over the rice.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.