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Simple chicken curry recipes

Some curry recipes seem very complex, with a lot of spices to add to get the flavour just right. However, learning how to cook curry doesn't have to be difficult and the ready-made curry pastes and powders which are available to buy in supermarkets, take the stress out of cooking this popular dish. Both of the following easy curry recipes are designed to serve four people.

Thai green chicken curry

Ingredients - 1 tbsp vegetable oil
- 2 tbsp Thai green curry paste
- 4 boneless and skinless chicken breasts, cut into strips
- 1 x 400ml can coconut milk
- 2 tbsp Thai fish sauce
- 1 tbsp golden caster sugar
- A handful of green beans, trimmed
- A handful of asparagus spears
- Salt and pepper Method - Heat the oil in a wok over a high heat until it is smoking, and then add the green curry paste. Stir fry for around two minutes, or until the paste becomes fragrant. - Add the chicken strips and stir fry for a further two minutes until golden brown, ensuring it is coated in the curry paste. - Add the coconut milk, fish sauce and sugar and stir. Simmer for 8 to 10 minutes or until the sauce has thickened. - Stir in the green beans and asparagus, cooking for a further 2 to 3 minutes until the vegetables are tender. - Season to taste and serve with steamed rice.

Chicken madras

Ingredients - 4 skinless and boneless chicken breasts, diced
- Juice of ½ a lemon
- 1 tsp garam masala
- Salt
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- Ready-made madras curry paste - 1-2 tbsp for mild, 3 tbsp for medium, and 4-5 tbsp for hot
- 1 x 400g can chopped tomatoes
- 50g desiccated coconut
- A small handful of chopped fresh coriander Method - Mix the chicken pieces with the lemon juice and garam masala, seasoning with a little salt.
- Heat the oil in a deep frying pan over a medium heat and cook the onion until soft.
- Add the chicken and fry for 3 to 4 minutes until it has sealed all over.
- Stir in the madras curry paste and cook for 2 minutes.
- Add the chopped tomatoes and coconut, cover and cook for around 20 minutes.
- Stir through the chopped coriander and serve with naan bread or rice.

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