Chicken and vegetable curry

Regular readers of this blog will know that I love a good curry. I found another curry to try in my Weight Watchers Heavenly D'Lites cookbook that I adapted to match the ingredients that I had in the house. My curry is rather vibrant because I used red curry paste instead of the green curry paste called for by the original recipe, but it sure tasted good. You can of course play with the amount and type of curry paste that you use to suit your taste, and add different vegetables or meats, depending on what you have in the house. That is the beauty of a dish like this - it is the idea rather than the science that is important.

In my version of the curry, I used:

1/2 cup plain flour
300g chicken breasts, thinly sliced
3 potatoes, cubed
1 green capcsicum, chopped
1/2 cauliflower, chopped
2 crushed cloves garlic
2 tablespoons curry paste (I used Tom Yum)
800g canned crushed tomatoes
400ml can light coconut milk
30g flaked almonds

Put the chicken and vegetables in a large bowl and toss with the flour to coat.

Spray a large frypan with cooking oil, and cook the garlic and curry paste until the garlic is soft. Stir through the chicken and vegetables, and cook until the chicken starts to brown.

Add the tinned tomatoes and coconut milk to the frypan, stir through, and cover the frypan, turn down the heat and simmer for 20 minutes or until the chicken is cooked through and the vegetables are soft. Sprinkle the curry with the flaked almonds, and serve with steamed rice. Serves 4-5.

Yum!