Step 1

Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.

Step 2

Add chicken and cook until it it changes from pink to white.

Step 3

Add curry powder and cook for 2 minutes.

Step 4

Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.

Step 5

Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.

Step 6

Serve over rice, noodles or mashed potato!