I’ve called this a curry for kids because mine absolutely love it and it’s a great way of introducing little ones to new flavours, but I defy adults not to wolf it down too. A super simple supper for the whole family.
Serves 4 children or two adults
1 tbsp olive oil
Half a red onion, diced
2 chicken breasts – diced into 1 inch chunks
2 tbsp korma curry paste
1 can light coconut milk
1 chicken stock cube
1 tbsp mango chutney
2 good handfuls sugar snap peas and baby corn
Rice and toasted pitta to serve
Heat the oil in a frying pan then add the onion and fry gently for a few minutes until soft. Add the chicken and brown all over. Add the curry paste and fry for a couple more minutes before adding the coconut milk. Crumble in the stock cube, add the mango chutney and bring to a simmer. Allow to simmer gently for 10 minutes, then add the veg and cook for 5 minutes more.
Serve with steamed rice and toasted mini pitta