Updated: Jan 30, 2019
A beautiful and fragrant recipe cooked in one pan. This recipe will have dinner to your family within 30 minutes.
Prep 10 min (excludes marinating time) // Cook 30 min
1 kg boneless chicken thighs
3 tbs Korma Curry Paste (we use the EDMK paste but you can use store bought if you prefer)
1 onion diced
4 cloves garlic crushed
3/4 cup korma paste
1 can coconut milk
1 cup liquid chicken stock
2 tomatoes diced
2 tbs dried curry leaves
1 red capsicum diced
2 carrots diced
1 cup broccoli florets
Salt and Pepper to Season
2 tbs oil
Marinade the chicken for 30 minutes in fridge.
Heat oil in pan and sear chicken for 3-4 minutes each side and remove from pan.
In same pan saute onion and garlic until translucent.
Add curry paste and stir until fragrant.
Add coconut milk, chicken stock, tomatoes and curry leaves and stir.
Add chicken back to the pan with capsicum and gently simmer for 15-20min.
Add broccoli and simmer for an additional 5 minutes or until chicken is cooked through.
Serve with steamed rice.
Note this meal makes a large quantity and we often have leftovers. The chicken can be cut into pieces and mixed through the sauce which makes a wonderful family pie or mini pies for lunches.