Quick Chicken Curry

Name: Quick Chicken Curry
Total time: 600 s
Yield: 1 Serving
Cuisine: South African
Ingredients: 145 g Chicken, thighs, cubed; 1 Tb Robertson's Red Thai Curry Cook-in-Sauce; TT Salt and Pepper; 1 Tb Vegetable oil; 25 g Onion, finely chopped; 135 ml (9 Tb) Coconut cream; 60 ml (4 Tb) Indian style diced and peeled tomatoes, tinned

Zandile Finxa @cook_16030748

Pretoria

A quick curry fix for when you don't have the time to stand behind a stove #microwavechallenge #chicken #curry #TUKS #quick #dinner

Zandile Finxa @cook_16030748

Pretoria

A quick curry fix for when you don't have the time to stand behind a stove #microwavechallenge #chicken #curry #TUKS #quick #dinner

Saved

Ingredients

10 minutes

1 Serving

145 gChicken, thighs, cubed
1 TbRobertson's Red Thai Curry Cook-in-Sauce
TT Salt and Pepper
1 TbVegetable oil
25 gOnion, finely chopped
135 ml (9 Tb)Coconut cream
60 ml (4 Tb)Indian style diced and peeled tomatoes, tinned

Saved

Steps

10 minutes

1

Mix the chicken, Red Thai Curry Cook-in-Sauce, salt and vegetable oil in microwavable bowl. Stir to combine and microwave on high for 5 minutes, stirring halfway to ensure even cooking.
2

Add the onions, coconut cream, and tomatoes into the bowl. Stir to combine, and microwave for 5 minutes on high. Stir halfway to combine and ensure even cooking.
3

Adjust seasoning if needed. Best enjoyed with basmati rice but you can serve with your favourite starch. Enjoy.