1tbsp ghee or vegetable oil
250g boneless chicken thigh fillets, cut into chunks
1 onion, thinly sliced
1 garlic clove, crushed
41/2tbsp jalfrezi curry paste
200ml can coconut milk
250ml hot chicken stock
1 tomato, diced
2-3 curry leaves
1 small head of broccoli, cut into florets
1tbsp flaked almonds, lightly toasted
1 Heat the ghee or oil in a saucepan over a medium-high heat. Cook the chicken for 4-5min, stirring often, until browned. Transfer to a plate.
2 In the same pan, cook the onion and garlic for 2-3min, stirring, until softened. Add the curry paste and cook for 1min.
3 Stir in the coconut milk, stock, tomato and curry leaves. Return the chicken to the pan with the broccoli and bring to the boil. Reduce the heat to low and simmer, covered, for 2-3min or until the broccoli is tender and chicken cooked.
4 Scatter over the almonds and serve with extra curry leaves, rice and poppadoms, if liked.
Use a milder curry paste if you prefer. Use ½ 400ml can of coconut milk if you can’t find the 200ml can – don’t forget to give it a good shake.