Ingredients
2 tbsp madras curry paste
1 onion, chopped
3 cloves garlic, chopped
Thumb-sized piece ginger, chopped
3 plum tomatoes, chopped
1 tbsp tomato purée
400ml low-fat coconut milk
2 chicken breasts, cut into bite-sized pieces
200g basmati rice
200g sugar snap peas
1 lime, juiced, plus wedges to serve
few leaves coriander, to serve
Method
- Blend the curry paste, onion, garlic, ginger, tomatoes, tomato purée and some seasoning in a food processor until smooth, then tip into a deep frying pan. Cook over a medium heat for 10 minutes until reduced, darkened and smelling fragrant. Tip in the coconut milk and simmer gently for 10 minutes. Add the chicken and simmer gently for a further 10 minutes or until the sauce has thickened and the chicken is cooked through.
- Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.
- Tip the sugar snap peas into the sauce and cook for 2 minutes. Stir in the lime juice and a little seasoning, and serve with the rice, coriander leaves and lime wedges.