2 tbsp oil
1 large onion, roughly chopped
1 red capsicum, sliced
500g chicken breasts cut into short, wide strips
5 tbsp korma curry paste
200g green beans, halved
400g can chopped tomatoes
3 tbsp mango chutney
3/4 cup hot chicken stock
400ml can coconut milk
1/2 cup chopped coriander
Salt and freshly ground black pepper
2 tbsp toasted flaked almonds
1. Heat the oil in a large frying pan or wok. Add onion and peppers and cook for 3 to 4 minutes until onion is golden and peppers have softened.
2. Stir in the chicken and curry paste and cook, stirring, for a couple of minutes.
3. Add the beans, tomatoes, mango chutney, stock and coconut milk and simmer for 10 minutes.
4. Stir through coriander, season and then sprinkle with almonds before serving with rice and naan bread.