» Chicken Curry Green Peas

2	Chicken breasts, cut into cubes
2 tablespoons	Luna tomato paste
1	medium onion, sliced to half circles
4	garlic cloves, crushed
1/4 cup	Vegetable oil
1 cube	Chicken stock
1 tablespoon	Curry powder
1 tablespoon	Flour
1/4 cup	Water
2 tablespoons	Coconut milk powder (dissolved in 1/2 cup of water)
2	Large carrots, cut to 3 parts each then cut in julienne
1 can	Luna green peas (400g)

Mix tomato paste with chicken and leave aside for 30 minutes.
In a saucepan, heat the oil in a medium heat and sauté chicken for 10 minutes.
Remove the chicken from the saucepan and use the same oil to sauté the onion until soft and tender. Add the garlic and stir for 1 minute.
Add chicken stock, curry, flour and ¼ cup of water and stir until the flour is fully dissolved then leave until it starts to boil.
Add chicken, carrots and coconut milk powder, cover and leave for 15 minutes until the chicken is fully cooked, add the green peas and stir for 1 minute before serving.
Serve with white rice.

Chicken Curry Green Peas