This recipe is easy to make and really tasty! Try it out!
- 2 (about 400g) single chicken breast fillets, cut across the grain into 1cm-thick slices
- 2 tablespoons tikka masala curry paste (Sharwood's brand)
- 3 teaspoons light olive oil
- 1 leek, pale section only, washed, thinly sliced crossways
- 2cm-piece fresh ginger, peeled, finely chopped
- 2 large garlic cloves, finely chopped
- 2 red capsicums, halved, deseeded, thinly sliced lengthways
- 2 celery sticks, trimmed, thinly sliced crossways
- 60ml (1/4 cup) Massel chicken style liquid stock
- 1/4 cup loosely packed coarsely chopped fresh coriander
- 1 x 200g container skim milk natural yoghurt, to serve
- 4 sprigs fresh coriander, extra, to serve 4 naan bread, heated following packet directions, to serve
- Combine chicken and 1 tablespoon of the curry paste in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.
- Heat 1 teaspoon of oil in a wok over medium heat. Add one-third of chicken and stir-fry for 3 minutes or until lightly browned. Transfer to a plate and set aside. Repeat with the remaining chicken, in 2 more batches, reheating wok between batches.
- Heat remaining oil in wok over medium heat. Add leek, ginger and garlic, and stir-fry for 3 minutes or until leek softens. Add capsicum and celery, and stir-fry for 3 minutes. Add remaining curry paste and stir-fry for 1 minute or until fragrant.
- Stir in stock and bring to a simmer. Add chicken and toss for 1-2 minutes or until heated through. Add chopped coriander and toss until combined.
- Divide stir-fry among bowls and top with extra coriander sprigs and a dollop of yoghurt. Serve with warm naan.