• 2 tablespoons vegetable oil
• 2 large brown onions, chopped
• 1/4 cup mild Indian curry paste
• 500g chicken thigh fillets, trimmed, chopped
• 3 medium zucchini, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon chicken stock powder
• 1/3 cup basmati rice


Step 1
Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add chicken. Stir to coat. Add zucchini and tomato paste. Cook for 10 minutes or until vegetables are just tender and chicken browned.

Step 2
Add stock and 6 cups cold water. Bring to the boil. Add rice. Reduce heat to low. Simmer for 30 minutes or until rice is tender and chicken cooked through. Serve
Source: Super Food Ideas – June 2011, Page 48
Recipe by Claire Brookman
Photography by Sue Ferris