CHICKEN & BROCCOLI CURRY

SERVES 4 PREP REP 10 MINS COOK 20 MINS PER SERVE 2576kj

✦ 20g butter ✦ 500g chicken thigh fillets, cut into 4cm pieces ✦ 2 onions, thinly sliced ✦ 2 garlic cloves, crushed ✦ ½ cup korma curry paste ✦ 400ml can coconut milk ✦ 1 cup chicken stock ✦ 2 tomatoes, diced ✦ 2 tbsp curry leaves, plus extra to serve ✦ 2 heads broccoli, broken into florets ✦ ¹⁄ 3 cup flaked almonds ✦ steamed rice, pappadums, to serve

1 In a large saucepan, heat butter on medium. Cook chicken in 2 batches, 4-5 mins each, until browned. Transfer nsfer to a plate.

2 In same pan, cook k onion and garlic 2-3 mins until tender. Add A curry paste and cook, stirring, 1 min until fragrant.

3 Stir in coconut milk, stock, tomato and curry leaves. Return chicken to pan with broccoli. Bring to the boil. Reduce heat to low. Simmer, covered, 2-3 mins. Season.

4 Serve curry sprinkled with extra curry leaves and flaked almonds. Accompany with rice and pappadums.