Chicken Curry

Serves: 4
Preparation time: 5 minutes
Cooking time: 30 minutes

Ingredients
2 tblspns oil
1 onion, sliced
1 clove garlic, crushed
500g chicken thigh fillets, trimmed and cubed
1 tblspn curry powder
½ tspn ground ginger
¼ cup water
1 tblspn coconut cream powder
400g can diced tomatoes
½ cup chicken stock
2 small carrots, peeled and sliced
1 red capsicum, seeded and cubed
2 tblspns sultanas

Method
1.Heat oil in a large heavy-based saucepan over high heat. Fry onion and garlic until softened.
2.Add chicken and brown in two batches, 2-3 minutes each.
3.Stir curry powder and ginger through. Cook stirring, for 1 minute.
4.Combine water and coconut powder in a separate bowl. Add to pan along with tomatoes, stock, carrots, capsicum, and sultanas. Bring to the boil.
5.Reduce heat to low and simmer, stirring occasionally for 10 minutes, until thickened and chicken is cooked through.