Add the above ingredients to the paste and cook for a further 10 minutes on a low heat. Remove from the pan and set aside.
Chicken
Splash of Olivado High Heat Oil 6 chicken thighs, roughly chopped, larger the better as they hold in the moisture and will not dry out. For a healthier option use skinless chicken, although keeping the skin on adds extra flavour ½ cup water 2 cups frozen peas 1 can coconut milk is a healthier option than coconut cream 3-4 tbsp Country Goodness Sour Cream
1. In a medium pan with high heat oil, add chicken and saute till the outside of the chicken has sealed.
2. Add paste and water and cook for 10-15 minutes or until the chicken is cooked.
3. Add peas and coconut milk and quickly bring to the boil. Simmer until the sauce slightly thickens. Leave this to stand for as long as you can as the flavours will infuse more. While it is still hot stir in sour cream.
4. If you are serving this as a family meal and your kids don't like spicy hot food, then this is where you can take out their serving and add more sour cream to mellow out the flavours. It also helps make your curry thick and creamy.
Watch The Chef's Apprentice, answer the question from each week's episode and be in to win a $5000 package of Fisher & Paykel appliances of your choice, to be drawn at the end of the series. Each entrant will also go in the weekly draw to win prizes from Breville and McGregor's gardening supplies. This week's Breville prize is the SB510 Stick Mixer.
