Chicken & Bamboo Shoot Curry
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2 as mains (4 as side dish)
Serve with: rice
Ingredients:
- 2 tbs oil
- 1 medium onion, chopped finely
- 1 tbs Orange bush curry
- 500g chopped chicken thigh fillets
- 400ml coconut milk
- 200g canned bamboo shoots, drained
- 100g cherry tomatoes, halved
- 1 tbs grated palm sugar
- 1 tbs lemon juice
Method:
- Heat the oil in a large pan, add the onion and cook over a medium heat until soft and golden.
- Add the orange bush curry and chicken and cook for 5 minutes until the chicken changes colour.
- Add the coconut milk, bamboo shoots and cherry tomatoes, bring to the boil, reduce heat, cover and cook for 15 minutes or until the chicken is tender.
- Turn off the heat, stir in the palm sugar and lemon juice, stir until the sugar dissolves.
- Serve with rice.
