Ingredients
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Method
1
In a wok or large frying pan heat oil over a medium-high heat and fry the onion for 5 minutes before adding the garlic. Cook for a further few minutes, stirring constantly to avoid the garlic over-browning.
2
Stir in the curry and tomato pastes and cook out for a few minutes before adding the Philadelphia Sweet Chilli and coconut milk.
3
Add the chicken pieces, baby corn, sugar snap peas, sliced courgette and red pepper. Stir well to submerge the chicken and vegetables, turn the heat down, and leave to simmer uncovered for about 10 minutes or until both are cooked through.
4
Add a little hot water if the sauce reduces too quickly and there is not enough liquid to cook the vegetables and chicken through. Serve hot with some basmati rice, garnished with a wedge of fresh lime and coriander.
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