Chicken & Vegetables
500 g boneless and skinless chicken breasts or chicken thighs, diced or cubed
1 tsp vegetable oil or corn oil
1 Tomato, finely chopped
1 12.6 oz bottle Amaya's Coconut Curry Sauce
.5 cup frozen peas
1 cup carrots, diced
.5 cup green beans, cut into .5 inch sticks
2 tsp fresh cilantro, chopped
MARINADE FOR CHICKEN
.5 tsp turmeric powder
1.5 tsp kosher salt
1 tsp garlic paste
1 tsp ginger paste
1.5 tbsp vegetable or corn oil
Juice of .5 lemon
1. Mix together all ingredients for the marinade and rub them on to the chicken. Set aside for 20 minutes.
2. Spread chicken pieces out on a roasting tray and place in an oven preheated to 220°C/425°F. Roast for 15 minutes, until about two-thirds cooked through. Then remove from the oven and set aside.
3. Heat the oil in a pan, stir in the coconut curry sauce and simmer for 5-6 minutes, add all the carrots and cook for 2 minutes. Add chicken, green peas and green beans and simmer for 10-12 minutes until the chicken is cooked. Stir occasionally.
If desired, sprinkle chopped tomato and cilantro.
Serve warm over basmati rice or with naan bread.
Hemant's note: Optional: Sprinkle Amaya's Garam Masala and cook for 2 more minutes.