Make ahead MEALS

CHICKEN KORMA CURRY

SERVES 4 PREP AND COOK: 40 MINS

800g chicken thigh fillets, trimmed, cut into 3cm pieces
1 large onion, thickly sliced
½ cup korma curry paste
2 cloves garlic, crushed
1½ cups chicken stock
⅔ cup light thickened cooking cream
200g green beans, trimmed
Toasted flaked almonds, warm chapati bread and fresh coriander leaves, to serve

1 Heat an oiled large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 4 minutes, or until browned. Remove.

2 Add onion to same frying pan. Reduce heat to medium. Cook, stirring occasionally, until soft. Add curry paste and garlic. Cook, stirring, for 1 minute, or until fragrant.

3 Return chicken to pan with stock and cream. Stir to combine. Bring to a boil. Simmer, uncovered, stirring occasionally, for about 20 minutes, or until chicken is cooked and sauce is slightly thickened. Add beans. Cook for a further 5 minutes, or until beans are tender.