Chicken Jungle Curry

Steps

1. Bring a full kettle to the boil. Prepare vegetables. Heat oil in a large fry-pan on medium-high heat. Cook onion for 1-2 minutes, with a pinch of salt, until starting to soften. Add jungle paste and cook for about 30 seconds, stirring, until fragrant.
2. Pat chicken dry with paper towels, add to pan along with coconut milk, stir to combine and bring to a simmer. Reduce heat to medium and cook for 6-7 minutes until chicken is just cooked through. Stirring occasionally.
3. While curry cooks, prepare rest of the meal. Place mung bean vermicelli and broccoli in a heat-proof bowl and cover with boiling water. Add salt, cover with a plate and leave for 5–6 minutes, until vermicelli is tender and broccoli are bright green. Drain well and use kitchen scissors to cut noodles in a few places to make them easier to eat. Season and toss to together.
4. Once the chicken has cooked, add peas and courgettes. Continue to cook for 2-3 minutes until peas are bright green and courgette is tender. Stir through bok choy and cook for 30 seconds to wilt. Season curry to taste.
5. TO SERVE divide super green vermicelli between bowls. Top with chicken jungle curry and sprinkle over coconut chips and coriander.