Wendy's Kitchen Table

Suitable for chicken, beef, lamb, fish or mussels, this is an easy-to-cook curry that can be assembled quickly and easily.

INGREDIENTS (SERVES 5)
10 chicken lovely legs or 1kg chicken( breasts, thighs)
4 medium waxy potatoes, peeled and cut into 3cm cubes
4 spring onions, sliced diagonally
2 tablespoons olive oil
2 teaspoons green curry paste
1 cup chicken stock
1 cup thick coconut cream
200g snow peas
salt and pepper
steamed rice to serve

METHOD
In a large deep saucepan, heat the oil and add the potatoes and spring onions. Stir occasionally and allow the potatoes to cook for 10 minutes. Add the curry paste and continue stirring. 
Slice the chicken breasts and add these next, tossing together well. Tip in the chicken stock and bring to a simmer, stirring so that none of the ingredients stick to the pan. After the chicken has simmered for 10 minutes, stir in the coconut and the trimmed snow peas. Cook a further 5 minutes before serving with rice and a salad.