Fast Chicken Curry - cooking recipe

Ingredients

8 chicken thighs, boned and cut into strips
1 (400 g) can crushed tomatoes
1 onion, finely diced
4 tablespoons green curry paste
1 broccoli, cut into florets
100 ml coconut milk
3 tablespoons olive oil
salt and pepper

Preparation

Heat oil in a deep nonstick saucepan, add onion and cook for 3 minutes until soft.
Add the curry paste and cook while stirring for at least a 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 heat, season with salt and pepper and serve immediately over rice.