Mild Indian chicken curry
Ingredients Method 1.Heat oil in a saucepan on medium. Cook chicken in batches, 3-5 minutes each, until brown. Remove from pan, set aside.
Ingredients
- 1 tablespoon oil
- 750 gram chicken thigh fillets, cubed
- 1 onion, halved, sliced
- 2 tablespoon mild indian curry paste
- 3 potatoes, diced
- 1 cup (120g) frozen peas
- 2 tablespoon raisins
- 1/2 cup coriander leaves
- steamed rice, natural yoghurt, diced tomato and red onion, to serve
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