YELLOW PERSIMMON & CHICKEN CURRY

All the latest tips, tricks and trends for foodies Persimmon adds flavour and contrast to a curry!

SERVES 4

Drizzle 1 tbsp olive oil into a large saucepan over medium heat. Add 2 diced brown onions and saute for 3-4 mins until just starting to colour. Add 2 tsp fresh grated ginger, 1 crushed garlic clove, 1 tbsp turmeric powder, 1 tsp cumin powder, 2 tsp coriander powder, ¼ tsp chilli powder (optional) and ½ tsp salt to pan and cook for another 30 secs until fragrant. Add 1 tbsp olive oil, 500g diced chicken thighs, and 1 diced persimmon. Toss to coat chicken with spices. Cook 2 mins, then stir in 400ml coconut milk and ¼ cup water. Reduce heat to low, cover pan and simmer 25 mins. Add 1 more diced persimmon and simmer uncovered for a further 10 mins until sauce has thickened. Add 200g snow peas and cook for a final minute until bright green and tender-crisp. Stir through 1 tbsp lime juice. Serve with steamed rice and fresh coriander.