Coconut chicken & petit pois curry

Summary: 
Serves 4 • Preparation time: 10 minutes • Cooking time: 15 minutes
Ingredients: 

6 chicken breasts

25g butter

2 teaspoons nigella seeds (black onion seeds)

2 tablespoons tikka paste

300ml coconut milk

200g frozen peas

a handful of fresh coriander leaves

sea salt and freshly ground black pepper

Cost per portion: 
£3.61
Preparation: 
  1. Start by carefully slicing the chicken breasts into thin strips
  2. Melt the butter in a heavy frying pan. Add the chicken and nigella seeds and cook for between 8–10 minutes, or until the chicken is cooked through
  3. Stir in the tikka paste, coconut milk and peas. Bring gently to the boil, stirring all the time, and simmer for a minute or two
  4. Chop the coriander, add to the pan and season to taste – now you’re ready to serve!

TIP:

  • Basmati rice, which takes 10 minutes to cook, completes the meal
Age range: 
Ages 13 to 16
Cook 5 - Coconut Chicken and Petis Pois Curry taken from Leon Naturally Fast Food