Chicken Noodle Curry

• servings: 3

Ingredients

500g chicken thighs, diced

1 onion, diced finely

1 carrot, diced finely

1 pkt salt reduced chicken noodle soup

2 t Keens curry powder

300ml tin coconut milk

½ c frozen peas

Directions

Fry onion in a little butter for a few mins.

Remove.

Add chicken in batches and brown.

Add half the tin of coconut milk, curry and soup mix.

Add the sauteed onions and carrots and stir.

Add remainder of coconut milk.

Simmer 15-20 mins.

Add frozen peas during the last 5 mins.