Chicken And Pea Yellow Curry - cooking recipe

Ingredients

1 tbsp oil
1 None onion, peeled and sliced
1 2/3 lbs boneless chicken thighs, chopped
3 1/2 tbsp yellow curry paste
1 1/2 cups chicken stock
2 None potatoes, peeled and cubed
1 cup coconut milk
4 oz frozen peas
None None Cilantro, to serve
None None Steamed rice, to serve
None None Pappadums, to serve

Preparation

Heat the oil in a large saucepan over medium heat. Saute the onion for 2-3 mins, until softened. Stir in the chicken pieces and curry paste and cook, stirring, for 5 mins or until lightly browned.
Add the stock and potatoes and bring to a boil. Reduce heat and simmer for 20 mins, until the potatoes are tender and the chicken is cooked through.
Stir in the coconut milk and peas and simmer for 5 mins. Top with the cilantro and serve with steamed rice and pappadums.