Chicken Curry

Serves 4

• 1 tbsp vegetable oil
• 4 chicken breasts, cubed
• 1 tbsp vegetable oil
• 2 onions, roughly chopped
• 1 yellow pepper, deseeded and roughly chopped
• 1 clove garlic, crushed
• 2-3 tbsp mild curry paste
• 200ml coconut cream
• 500ml chicken stock
• Salt and black pepper, as needed
• 1 tbsp cornflour
• 1 tbsp water
• 1 tbsp fresh coriander, chopped 

Preparation Time: 10 minutes. Cooking Time: 45 minutes. 

1. Heat the vegetable oil in a frying pan on the boiling plate, hotplate on boiling setting or induction on high.
2. Add the chicken breast and fry for 4-5 minutes until browning. 
3. Remove the chicken and any juices from the pan and set aside. 
4. Add the oil, heat briefly, and then add the onions and pepper and stir fry for 3-4 minutes until softening and the onion becomes translucent.
5. Add the garlic and curry paste and continue to cook for a couple of minutes.
6. Return the chicken and juices to the pan. Add the coconut cream and chicken stock, then season to taste with salt and pepper.
7. Bring to the boil and transfer the curry to the simmering plate or reduce to the heat setting. Simmer for 20-30 minutes until the chicken is tender on the simmering plate, induction hob or transfer to the floor of the simmering oven for at least 1-2 hours. 
8. If you prefer your sauce thicker, mix the cornflour and water in a cup and add to the curry. Stir well and simmer until thickened.
9. Sprinkle with coriander and serve with rice and naan, chapatis or poppadoms.