Easy chicken curry

I have recently added Nigella Lawson's Nigella Express to my burgeoning library of recipe books (yes, I too am a cookbook addict!). There are plenty of great, fast recipes in this book, and you can avoid the fried foods and cream cakes if this is not your thing.

As an example of one of the delicious but healthy recipes in this book, I made Nigella's "Curry in a Hurry" with variations to suit my tastes and what I had on hand. This curry can be made using light coconut milk instead of full fat, and you can easily substitute the chicken thigh fillets for leaner breast meat. It produces a light, delicious curry that can be eaten in smaller serves as a quick snack, or for a main meal.

The recipe is as follows:

1 onion, chopped
45g Thai green curry paste
600g chicken breast fillets, sliced into thin strips
400ml light coconut milk
250ml chicken stock
1 tablespoon fish sauce
600g mixed frozen vegetables

Spray a large frypan with oil. Brown the onion, then add the curry paste. Add the chicken pieces and brown them, then add the coconut milk, the stock, the fish sauce and the frozen vegetables. Simmer for 15 minutes. Serve with steamed or boiled rice, or stir through some udon noodles.