Ingredients

500g chicken breast or thighs

1/3 cup plain flour

2 tablespoons oil

1 brown onion

1 garlic clove

3 tablespoons Keens curry powder

1 (440g) can diced tomatoes

2 chicken stock cubes

½ cup frozen peas

2 carrots, diced

½ cup sliced mushrooms

Method

1. Cut chicken into cubes, put in a large saucepan. Add flour and mix to evenly coat chicken in flour.

2. Dice onion, finely chop garlic and add with oil to the chicken and cook to brown.

3. Add rest of the ingredients into the saucepan. Bring to boil and simmer for twenty minutes with the lid on. Then take off the lid and cook for another ten minutes.

4. Serve with boiled rice.

Tags: chicken and veg curry, what's cooking this weekend