30 mins active prep time, 4 servings

This recipe is from 'Cooking from the Heart' by Gaye Weeden & Hayley Smorgon published by Hardie Grant, $34.96.

See full recipe at cooked.com.au

Photography © Mark Roper

Ingredients (included in delivery)

- 3 onions, diced
- 400g can peeled tomatoes, chopped
- 600g chicken thigh fillets, cut into 2 cm cubes
- 3 tbsp vindaloo or green curry paste
- 1 cup peas

Ingredients (pantry items)

- 3 tbsp extra virgin olive oil
- 2 tsp garlic powder
- 1 cup chicken stock
- Coriander (optional)
- Rice, to serve

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.