Coconut Chicken Curry - cooking recipe

Ingredients

1 lb boneless chicken thighs, quartered
1 None red onion, cut into thin wedges
3 tsp mild curry powder
14 oz can coconut milk
14 oz can chopped tomatoes
1 lb broccoli, cut into florets
1 None red pepper, deseeded, thinly sliced
1/2 lb green beans, halved diagonally
2 oz dry roasted cashews, roughly chopped, to serve
3 cups cooked long-grain white rice, to serve

Preparation

Heat a deep, nonstick frying pan over high heat. Add chicken and cook, stirring, 2 mins, or until starting to brown. Reduce heat to medium. Add onion and curry powder and cook, stirring, 2 mins, or until onion is soft and curry powder is fragrant. Stir in coconut milk and tomatoes. Bring to a boil. Reduce heat to low and simmer 10 mins. Add broccoli, peppers and green beans. Simmer, partially covered, 5 mins, or until vegetables are just tender. Spoon into shallow serving bowls, sprinkle with cashews and serve with rice.