Looking for a healthier twist on your fave curry?
Optional extra: 1 cup of frozen peas or green beans
Rice to serve
How to make:
Heat the oil in a nonstick pan and fry the onion and carrot over a medium heat until soft.
Add the chicken chunks and cook for 5 minutes, stirring occasionally until all side of the chicken are lightly browned.
Add the curry paste and cook for a few minutes until fragrant.
Add the canned tomatoes and if you are using coconut milk, add that also. If you are using peas/beans add those in now too. If you are using sour cream or yoghurt, just add ¼ cup of water or chicken stock at this point as you will need to stir the sour cream/yoghurt in later.
Simmer over a low heat for around 10 minutes or until chicken is cooked through. If are using sour cream/yoghurt, stir through at the end and allow to heat through gently for 2-3minutes to make the sauce go creamy.
Serve with rice and ideally some extra veg!