Chicken and Bamboo Shoot Curry

INGREDIENTS:​

• 2 tablespoon rice bran oil
• 1 tablespoon ORANGE Australian Bush Spice
• 500g chicken thigh fillets, chopped
• 400ml coconut milk
• 200g can bamboo shoots, drained
• 100g cherry tomatoes
• 1 tablespoon grated palm sugar
• 1 tablespoon lemon juice ​​Serves 4 as a side

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​Serves 4

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1. Heat the oil in a large pan, add the onion and cook over a medium heat until soft and golden.
2. Add the ORANGE and chicken and cook for 5 minutes or until the chicken changes colour.
3. Add the coconut milk, bamboo shoots and cherry tomatoes, bring to boil, reduce heat, cover and cook for 15 minutes or until the chicken is tender.​
4. Turn off the heat, stir in the palm sugar and lemon juice, stir until the sugar dissolves.