Ingredients

The following ingredients have 4 Servings
  • 8 chicken thigh fillets (skinned)
  • 50 g butter or ghee
  • 2 medium onions (peeled and cut into wedges)
  • 1 red pepper (seeded and cut into chunks)
  • 1 green pepper (seeded and cut into chunks)
  • 2 cloves garlic (chopped)
  • 2–3 tbsp hot curry paste
  • 250 ml chicken or vegetable stock
  • 150 ml coconut cream
  • 25 g ground almonds
  • 25 g flaked almonds (toasted)
  • Naan bread or basmati rice to serve

Instruction

  • Cut 8 chicken thigh fillets into bite-size pieces.
  • Heat the butter or ghee in a large saucepan and fry 2 onions cut into wedges for 3 minutes until softened stir in 1 red pepper and 1 green pepper, seeded and cut into chunks. Add 2 crushed garlic cloves and stir fry for 2 minutes.
  • Stir in 2-3 tbsp curry paste, the chicken pieces, and 250ml (9floz) stock. Bring to the boil, then reduce the heat and simmer for 30 minutes.
  • Stir in 125ml (4floz) coconut cream and 25g (1oz) ground almonds, simmer for 5 minutes.
  • Sprinkle with 25g (1oz) flaked almonds and serve with Naan bread or rice