• 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 tablespoons medium curry paste
  • 8 chicken thighs, boned, skinned and cut into thin strips
  • 400 g (13 oz) can chopped tomatoes
  • 250 g (8 oz) broccoli, broken into small florets, and stalks peeled and sliced
  • 100 ml (3½ fl oz) coconut milk
  • salt and pepper

Heat the oil in a deep nonstick saucepan, add the onion and cook for 3 minutes until soft. Add the curry paste and cook, stirring, for 1 minute.

Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce the heat, cover and cook over a low heat for 15–20 minutes.

Remove from the heat, season well with salt and pepper and serve immediately.

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