This is THAT Curry that you can whip up in 5 mins on a busy afternoon or serve at a Dinner Party !!! Everyone loves it and it is super kid friendly 👍🏼

This is the size batch I always do and you can either eat it for 2 nights(perfect to make the night before a night out and then the kids are all set for dinner the following night with a babysitter 👏🏻👏🏻👏🏻) OR freeze the other half for another quick ready made dinner 💃🏻

INGREDIENTS

4x 500g packets of the Mt Barker Diced leg Fillet (so easy, no cutting required 👌🏼)

1 jar Pataks Korma Curry paste NOT SAUCE must be PASTE.

2 tins Mutti Polpa Tomatoes (it dissolves and has no "bits" which the kids hate.

1x 270ml can Ayam coconut cream.

2 tsp Vegeta

Method

1. Heat a large non stick pan (on your big burner on the stove)
2. Add Chicken and sauté till no pink is visible (still pink inside though)
3. Add Curry Paste and sauté till all Chicken is coated and it’s fragrant.
4. Add Tomatoes, coconut cream & vegeta
5. Bring to the boil and reduce to a simmer so it's still bubbling
6. Transfer to a small burner on your stove, put on the lid and simmer for 1 hour stirring occasionally.(when it’s done the oil will rise to the top and the chicken will fall apart very easily)

Serve with Rice, Cauliflower Rice or Brown Rice, I sometimes pop a block of frozen chopped spinach in the rice cooker when my rice is cooking and stir through.

Mini Papadums (from Coles)

Fresh chopped Coriander

Pataks Mango Chutney

A dollop of Greek yoghurt on top .

If you are entertaining I like to make a Raita with the yoghurt and chop cucumber, cherry tomatoes, red onion, corianderd, mince a clove of garlic, S+P and mix it all together 👌🏻