- 30 ml vegetable oil
- 500 g skinless chicken thighs cut in half
- 1 onion sliced
- 2 cloves garlic crushed
- 1 tbsp Rajah Medium curry powder
- 1 small red chilli deseeded and thinly sliced
- 1 tin coconut milk
- 1 tin chickpeas drained
- 8 fresh curry leaves
- 1 lime juice and reserve the zest
- 3 baby marrows sliced
- 1/2 cup fresh coriander
- 1/2 cup roasted cashew nuts to serve
Serving Size 4
Amount per serving
Heat oil in a large pan and cook the chicken thighs until sealed on both sides then remove from the pan and set aside.
Add a little extra oil if necessary and fry the onion until soft.
Add the garlic and Rajah Medium curry powder and cook stirring constantly until fragrant.
Stir in the coconut milk, chickpeas, curry leaves and lime zest and juice.
Add the chicken to the pan and stir to combine and allow to simmer for 20 minutes, stirring occasionally.
Add the baby marrows and simmer for a further 20 minutes, then stir in the fresh coriander and serve topped with roasted cashew nuts.